Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Wild-Caught – Never Farmed – Processed and Caught In USA. Create A Healthy Salmon Dinner At Home, Schedule A Delivery Ahead Of Time and Order Now! The perfect gift for friends and family this holiday season. Allow smoked fillets to cool somewhat. Here is how you cook it. To make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus you need 17 ingredients and 10 steps easily.
The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
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2 (1 Pound) of Alaskan King Salmon Filets
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2 of Bricks Hickory Wood
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1 Cup of Apple Wood Shavings
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1 Cup of Alder Wood Shavings
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to taste of Sea Salt
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to taste of Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
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to taste of Lemon Pepper
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to taste of Granulated Garlic
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as needed of Olive Oil [+ reserves]
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as needed of Fresh Dill
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as needed of Lemon Slices
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as needed of Fresh Asparagus [with olive oil & lemon pepper]
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as needed of Shreaded Parmasean Cheese [for asparagus, if opted]
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2 (8 oz) of Packages Philadelphia Cream Cheese [optional]
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as needed of Chilled Capers [optional]
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as needed of Oversized Bagels [optional]
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as needed of Chilled Chardonnay
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!
Centuries ago, Native Americans along the Pacific Northwest used the plentiful runs of returning salmon as. Sprinkle fillets with lemon pepper, garlic powder, and salt. Stir together the water, soy sauce, brown sugar, and vegetable oil until sugar dissolves. Place fish in plastic bag, pour in sauce mixture, seal, and turn to coat. This SeaBear smoked wild salmon is fully cooked and ready-to-serve.
