Peppered Alaskan Smoked Salmon

I love visiting Whole Foods market for fresh seafood, and during my last trip I discovered an awesome deal on some wild Alaskan Coho salmon. After picking up a huge filet, we headed down to our friend’s house in Laguna Beach, where me and my friend Brian Zagorsky, fired up his Big Green Egg and made a peppered Alaskan smoked salmon. This smoked salmon recipe is marinated overnight in a mixture of soy sauce, brown sugar, salt and cracked pepper and then smoked at 200-220 F for the ultimate smoked salmon appetizer.

Peppered Alaskan Smoked Salmon

Rating: 51

Peppered Alaskan Smoked Salmon


  • 1 large filet wild Alaskan Coho salmon, skin on
  • Fresh cracked pepper
  • Marinade:
  • 2 cups soy sauce
  • 1 cup water
  • 1/4 cup brown sugar
  • 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.

Recipe and video by Jason Hill /