Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus.
Hello everybody, it's me again, Dan, welcome to my recipe site. 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. This time, I will make it a little bit tasty. 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 foods in the world. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have mike's smoked wild alaskan king salmon fillets & grilled asparagus using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- {Take of Alaskan King Salmon Filets.
- {Make ready of Bricks Hickory Wood.
- {Get of Apple Wood Shavings.
- {Take of Alder Wood Shavings.
- {Make ready of Sea Salt.
- {Take of Ground Sumac [a fantastic lemony flavored Cherokee herb for fish].
- {Make ready of Lemon Pepper.
- {Prepare of Granulated Garlic.
- {Prepare of Olive Oil [+ reserves].
- {Make ready of Fresh Dill.
- {Take of Lemon Slices.
- {Get of Fresh Asparagus [with olive oil & lemon pepper].
- {Make ready of Shreaded Parmasean Cheese [for asparagus, if opted].
- {Get of Packages Philadelphia Cream Cheese [optional].
- {Make ready of Chilled Capers [optional].
- {Get of Oversized Bagels [optional].
- {Take of Chilled Chardonnay.
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!.
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