Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook mike's smoked wild alaskan king salmon fillets & grilled asparagus using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- Get 2 (1 Pound) Alaskan King Salmon Filets
- Get 2 Bricks Hickory Wood
- Make ready 1 Cup Apple Wood Shavings
- Get 1 Cup Alder Wood Shavings
- Get to taste Sea Salt
- Take to taste Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
- Take to taste Lemon Pepper
- Make ready to taste Granulated Garlic
- Make ready as needed Olive Oil [+ reserves]
- Prepare as needed Fresh Dill
- Take as needed Lemon Slices
- Get as needed Fresh Asparagus [with olive oil & lemon pepper]
- Take as needed Shreaded Parmasean Cheese [for asparagus, if opted]
- Get 2 (8 oz) Packages Philadelphia Cream Cheese [optional]
- Get as needed Chilled Capers [optional]
- Take as needed Oversized Bagels [optional]
- Prepare as needed Chilled Chardonnay
Lightly coat both sides with olive oil. Check. "Mike's Smoked Wild Alaskan King Salmon Fillets.". Allow smoked fillets to cool somewhat. Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread instructions.
Steps 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!
See my detailed recipe under my profile page. "Mike's Smoked Wild Alaskan King Salmon Fillets.". Allow smoked fillets to cool somewhat. See my detailed recipe under my profile page. "Mike's Smoked Wild Alaskan King Salmon Fillets.". Allow smoked fillets to cool somewhat. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus instructions.
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