Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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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.
To begin with this particular 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:
- Make ready 2 (1 Pound) Alaskan King Salmon Filets
- Prepare 2 Bricks Hickory Wood
- Make ready 1 Cup Apple Wood Shavings
- Take 1 Cup Alder Wood Shavings
- Get to taste Sea Salt
- Prepare to taste Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
- Get to taste Lemon Pepper
- Take to taste Granulated Garlic
- Make ready as needed Olive Oil [+ reserves]
- Take as needed Fresh Dill
- Get as needed Lemon Slices
- Prepare as needed Fresh Asparagus [with olive oil & lemon pepper]
- Make ready as needed Shreaded Parmasean Cheese [for asparagus, if opted]
- Get 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
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. This smoker grill method shares two ways to cook salmon. Using a smoker grill is a fairly easy way to enjoy salmon all year round. Wild salmon is significantly less fatty than farmed salmon.
Instructions 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!
As a result, wild salmon cooks significantly faster, regardless of what method you're using to prepare it. Time will vary depending on thickness of fillet, so make sure to keep an eye. Our mission is to supply year round access to only the best quality Wild Alaskan Seafood in a friendly and timely manor. We carry sockeye, king, coho, halibut, and cod. Smoked and Fresh-frozen Coho(silver) fillets are still available.
So that’s going to wrap this up with this exceptional food mike's smoked wild alaskan king salmon fillets & grilled asparagus recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
