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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something which I have loved my entire life. They’re nice and they look wonderful.

An ideal, healthy choice for meals and snacks. Our smoked wild Alaskan salmon have a shelf life of approximately four years and require no refrigeration until they are opened. Of course, like all SeaBear smoked salmon our King salmon is caught wild, hand-filleted and traditionally smoked over a blend of fruitwoods and hardwoods.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Take 2 (1 Pound) Alaskan King Salmon Filets
  2. Take 2 Bricks Hickory Wood
  3. Take 1 Cup Apple Wood Shavings
  4. Make ready 1 Cup Alder Wood Shavings
  5. Get to taste Sea Salt
  6. Prepare to taste Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
  7. Take to taste Lemon Pepper
  8. Get to taste Granulated Garlic
  9. Get as needed Olive Oil [+ reserves]
  10. Get as needed Fresh Dill
  11. Get as needed Lemon Slices
  12. Get as needed Fresh Asparagus [with olive oil & lemon pepper]
  13. Make ready as needed Shreaded Parmasean Cheese [for asparagus, if opted]
  14. Take 2 (8 oz) Packages Philadelphia Cream Cheese [optional]
  15. Take as needed Chilled Capers [optional]
  16. Get as needed Oversized Bagels [optional]
  17. Get as needed Chilled Chardonnay

Each fish is meticulously handled and stowed within minutes. Wild Alaska Sockeye Salmon are world-renowned for their full flavor and distinctively deep red color. Ingredients: Wild-Caught Sockeye Salmon, Salt, Sugar, Natural Alderwood Smoke. To get the best recovery possible, the salmon are filleted by hand, then cut into.

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!

From the icy glacier-fed Alaskan seas come the finest smoked wild salmon and halibut available. Each fillet is hand selected for quality and hardwood smoked to produce the highest quality smoked salmon around. Served on a bed of quinoa. Grilled Dill Butter Alaskan Salmon is my comfort food. Being from Alaska, I was raised on grilled salmon.

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