Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something which I have loved my whole life.

Smoked Wild Alaska salmon the old fashion way, using cherry wood smoke.not liquid smoke. Coho Salmon smoked fillet. also available with a Alaskan King Salmon fillet. Our Honey Smoked King Salmon Belly Strips have a wonderful glaze and will make your mouth water!!

To get started with this recipe, we must 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 cook it.

The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:

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

Known for its rich flavor and distinctive deep red flesh, sockeye salmon is the second most abundant Alaska salmon species. Named for its distinctive red meat color, which is retained throughout the cooking process. · A moist, flakey wild Alaskan King salmon fillet, broiled to perfection with a savory blueberry sauce spooned over the top. Served on a bed of quinoa. Alaskan Smoked Salmon Recipe - Making An Alaskan Treat.

Instructions 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!

Step-by-step directions to make delicious Alaskan smoked salmon! Wild Salmon, for sale direct from Alaska fishermen. Captain Jack's sells only premium, locally harvested, Alaskan King Salmon and Sockeye Salmon. Super-premium wild salmon from the cold, clear waters of Alaska. Hand-filleted, bones removed, individually packaged and flash-frozen to maintain quality.

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