How to Cook Simple Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Sweet and Juicy Alaskan King Crab Legs. All you Need to do is Reheat Them! Great recipe for Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus.

Our smoked wild Alaskan salmon have a shelf life of approximately four years and require no refrigeration until they are opened. Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon. It's easy to remove the bones from our wild Alaska Salmon fillets. You can cook Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

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

And it takes only a minute or two. Chef Mark Parmely and Tim are preparing to make Cerdar Plank Salmon on the grill. After deboning, the next step is removing the skin. When purchasing salmon, try to ask for a center-cut portion to ensure even thickness throughout the fillet; this will ensure that the salmon cooks evenly throughout and you won't be.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus step by step

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!.

Order Alaskan King Salmon Online today, and enjoy tomorrow Alaskan King Salmon Pure Food Fish Market, located in Seattle's iconic Pike Place Market is home to the World's Best Tasting Fresh Seafood. Order Alaskan king salmon with overnight delivery right to your door for parties, special occasions, or a delicious everyday meal. Captain Jack's wild troll-caught King Salmon fillets boast a rich, tender flavor unrivaled by other salmon. These bright ocean-fresh King Salmon are sustainably harvested with the utmost care from a small hook & line fishery by local Alaskan fishing families who pride themselves in providing the highest quality wild salmon available. Alaska Gold™ Wild King Salmon Fillets (sides) are caught and processed by a cooperative of fishermen using traditional hook and line methods.