Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Locally, Naturally Raised AAA Beef, Premium Pork; Air-Chilled Grain-Fed Poultry & More 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. Our smoked wild Alaskan salmon have a shelf life of approximately four years and require no refrigeration until they are opened. We rinse and pat dry, then put into brine.

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. 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.

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

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

Wild salmon is significantly less fatty than farmed salmon. 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. Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon.

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

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!.

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. There are five types of wild Alaskan salmon: king, coho, pink, chum, and sockeye. Here, we used sockeye salmon (also known as red salmon) for its deeply hued, rusty color, leanness, and pronounced flavor, which has a gamey quality that makes it a perfect pair for the savory notes smoking lends. Flake the fish on top of Caesar salads, add it to minestrone, use it in salmon salad sandwiches or. How to debone wild Alaska salmon.