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Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

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We hope you got insight from reading it, now let’s go back to mike's smoked wild alaskan king salmon fillets & grilled asparagus recipe. You can have mike's smoked wild alaskan king salmon fillets & grilled asparagus using 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
  1. You need 2 (1 Pound) Alaskan King Salmon Filets
  2. Take 2 Bricks Hickory Wood
  3. Use 1 Cup Apple Wood Shavings
  4. You need 1 Cup Alder Wood Shavings
  5. Prepare to taste Sea Salt
  6. Provide to taste Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
  7. Provide to taste Lemon Pepper
  8. Provide to taste Granulated Garlic
  9. Take as needed Olive Oil [+ reserves]
  10. You need as needed Fresh Dill
  11. Take as needed Lemon Slices
  12. Prepare as needed Fresh Asparagus [with olive oil & lemon pepper]
  13. Get as needed Shreaded Parmasean Cheese [for asparagus, if opted]
  14. Get 2 (8 oz) Packages Philadelphia Cream Cheese [optional]
  15. Prepare as needed Chilled Capers [optional]
  16. Prepare as needed Oversized Bagels [optional]
  17. Use as needed Chilled Chardonnay
Instructions to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
  1. Gather your woods and shavings.
  2. Place your woods and shavings in your smoker. Bring smoker up to 200°. Fill water reservoir 3/4 full. [not pictured but it sits directly underneath top grid]
  3. Rinse fillets and pat dry. Lightly coat both sides with olive oil. Check for any bones and pull of need be.
  4. Season your fillets to taste. Do not use fresh herbs to BBQ.Feel free to go heavy on the Sumac tho! Place salmon on a ventilated rack - skin side down. Do not use fresh herbs on anything BBQ/Grill style as they will only burn and wither quickly, Use only dried herbs when BBQ'ing/Smoking.
  5. Cover tightly and smoke for 1.5 hours. Monitor temperature to make sure she stays at a steady 200°.
  6. Check fish half way thru for doneness and re-seal smoker quickly. You don't want to flare your woods and burn them out. Look at her! Ain't she pretty?!
  7. Rinse asparagus and pat dry. Cut off the bottom 2" of stems. Coat asparagus with garlic olive oil and season with lemon pepper and parmasean cheese. Grill for 30 minutes at 250°. Longer of need be depending upon thickness.
  8. Serve smoked salmon with fresh lemon slices and fresh dill.
  9. Enjoy!
  10. Feel free to turn any salmon leftovers into an elegant salmon bagel spread!

Wild salmon is caught in the The Alaskan and Canadian Salmon fisheries are some of the best managed and most sustainable in the world. Pacific salmon spawn only once and. Wild Alaskan King Salmon (some times called Chinook Salmon) are a sustainably managed species by the state of Alaska, and many health organizations, included but not limited to, the EPA and FDA, view King Salmon as one of the cleanest of all ocean fish. As a small family fisherman owned. Yeah, I worked at a fish market with a giant commercial smoker, (we did a lot of tourist "party boat" salmon) I ate anything he smoked!

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