Salmon season has begun and it’s time to fire up the grill. Chef Patrick Hoogerhyde of Bridge Seafood in Anchorage is going to show us how to properly grill a sockeye salmon.
What you need: grill, charcoal, salmon fillet, cracked black pepper, kosher salt and canola or olive oil.
Go to Alaska Dispatch News for the list of steps: http://j.mp/1KHGiPb
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