Peppered Smoked Salmon

In this video tutorial, me and my friend Jason Hill of “Chef Tips” show you how to make peppered smoked salmon on the Big Green Egg. Here in California, you can buy wild salmon at grocery stores like Whole Foods or Santa Monica Seafood.

Peppered Smoked Alaskan Salmon
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  1. 1 large filet wild Alaskan Coho salmon, skin on
  2. Fresh cracked pepper
  1. 2 cups soy sauce
  2. 1 cup water
  3. 1/4 cup brown sugar
  4. 2 teaspoon salt
  1. Mix together marinade ingredients. Marinate salmon filets overnight in Ziplock bag or casserole dish.
  2. Drain marinade and coat each filet liberally with fresh cracked pepper.
  3. Set smoker to 220F. Soak applewood chips in water for 45 minutes, then add to the hot coals.
  4. When smoker is to temperature, place fish on grill.
  5. Cook until fish reaches an internal temperature of about 150 F. Let cool and serve on crackers with cream cheese.
Outdoor Cooking in the Elements

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