Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready 2 (1 Pound) Alaskan King Salmon Filets
- Prepare 2 Bricks Hickory Wood
- Prepare 1 Cup Apple Wood Shavings
- Prepare 1 Cup Alder Wood Shavings
- Prepare 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
- Take as needed Lemon Slices
- Prepare as needed Fresh Asparagus [with olive oil & lemon pepper]
- Get as needed Shreaded Parmasean Cheese [for asparagus, if opted]
- Prepare 2 (8 oz) Packages Philadelphia Cream Cheese [optional]
- Get as needed Chilled Capers [optional]
- Make ready as needed Oversized Bagels [optional]
- Make ready as needed 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!
So that’s going to wrap it up with this exceptional food mike's smoked wild alaskan king salmon fillets & grilled asparagus recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My page becomes “the place to be” when it comes to mike's smoked wild alaskan king salmon fillets & grilled asparagus cooking. Go on get cooking!
