Chef Jason Hill and guest chef Brian Zagorsky of Laguna Beach show how to make peppered smoked salmon in a smoker in this episode of "Chef Tips." This Alaskan Salmon is marinated overnight in a mixture of soy sauce, brown sugar, salt and cracked pepper and then smoked at 200-220 F on the Big Green Egg for the ultimate smoked salmon appetizer. You can buy wild salmon at grocery stores like Whole Foods or Santa Monica Seafood in California. SUBSCRIBE! [ Ссылка ]
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