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

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Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Great recipe for Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. For those in the know, there's a huge difference between grilling and BBQ'ing. Grilling is fast, high heat and, BBQ'ing is always a low, slow and steady heat.

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Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus Lightly coat both sides with olive oil. Here is how you cook it. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus step by step. You can have Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus using 17 components and 10 actions. Right here is exactly how you attain.

Materials for making of Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

  1. Instructions. of Alaskan King Salmon Filets.
  2. Detaile. of Bricks Hickory Wood.
  3. Guidelines. of Apple Wood Shavings.
  4. Detaile. of Alder Wood Shavings.
  5. Directions. of Sea Salt.
  6. Detaile. of Ground Sumac [a fantastic lemony flavored Cherokee herb for fish].
  7. Directions. of Lemon Pepper.
  8. Directions. of Granulated Garlic.
  9. Instructions. of Olive Oil [+ reserves].
  10. Detaile. of Fresh Dill.
  11. Guidelines. of Lemon Slices.
  12. Directions. of Fresh Asparagus [with olive oil & lemon pepper].
  13. Instructions. of Shreaded Parmasean Cheese [for asparagus, if opted].
  14. Directions. of Packages Philadelphia Cream Cheese [optional].
  15. Instructions. of Chilled Capers [optional].
  16. Directions. of Oversized Bagels [optional].
  17. Instructions. of Chilled Chardonnay.

Place your woods and shavings in your smoker. Lightly coat both sides with olive oil. Our smoked wild Alaskan salmon have a shelf life of approximately four years and require no refrigeration until they are opened. Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon.

How to Process 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!.

It's easy to remove the bones from our wild Alaska Salmon fillets. And it takes only a minute or two. Chef Mark Parmely and Tim are preparing to make Cerdar Plank Salmon on the grill. After deboning, the next step is removing the skin. You can enjoy it plain, flake it into a smoked salmon salad, toss it with pasta, or pound it with butter to make salmon rillettes.

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