Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Coho Salmon smoked fillet. also available with a Alaskan King Salmon fillet. More about this Smoked Salmon Side Fillet. So natural and pure, you can taste the wild.
Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have mike's smoked wild alaskan king salmon fillets & grilled asparagus using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- Take 2 (1 Pound) Alaskan King Salmon Filets
- Prepare 2 Bricks Hickory Wood
- Take 1 Cup Apple Wood Shavings
- Make ready 1 Cup Alder Wood Shavings
- Make ready to taste Sea Salt
- Make ready to taste Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
- Get to taste Lemon Pepper
- Prepare to taste Granulated Garlic
- Get as needed Olive Oil [+ reserves]
- Take as needed Fresh Dill
- Get as needed Lemon Slices
- Prepare as needed Fresh Asparagus [with olive oil & lemon pepper]
- Make ready as needed Shreaded Parmasean Cheese [for asparagus, if opted]
- Take 2 (8 oz) Packages Philadelphia Cream Cheese [optional]
- Get as needed Chilled Capers [optional]
- Prepare as needed Oversized Bagels [optional]
- Prepare as needed Chilled Chardonnay
Wild Salmon, for sale direct from Alaska fishermen. Captain Jack's sells only premium, locally harvested, Alaskan King Salmon and Sockeye Salmon. Super-premium wild salmon from the cold, clear waters of Alaska. Hand-filleted, bones removed, individually packaged and flash-frozen to maintain quality.
Instructions to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- Gather your woods and shavings.
- 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]
- Rinse fillets and pat dry. Lightly coat both sides with olive oil. Check for any bones and pull of need be.
- 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.
- Cover tightly and smoke for 1.5 hours. Monitor temperature to make sure she stays at a steady 200°.
- 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?!
- 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.
- Serve smoked salmon with fresh lemon slices and fresh dill.
- Enjoy!
- Feel free to turn any salmon leftovers into an elegant salmon bagel spread!
Alaska Wild King Salmon Fillet - Wild Caught Chinook. This fish is large and portions beautifully into succulent, thick fillets that are perfect for broiling, pan-searing, baking or grilling. For a piece of fish so glorious as this, we recommend just a simple seasoning - don't overwhelm that rich natural flavor. These Wild Alaskan Sockeye Salmon are skin-on and boneless. Known for its rich flavor and distinctive deep red flesh, sockeye salmon is the second most abundant Alaska salmon species.
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