Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Coho Salmon smoked fillet. also available with a Alaskan King Salmon fillet. More about this Smoked Salmon Side Fillet. Smoked Kalgin Island King Salmon Fillets. So natural and pure, you can taste the wild. Caught in the northern reaches of pristine Cook Inlet's cold, clear waters.

Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon. How to fillet a Alaskan King Salmon. How to Fillet a Big Salmon and Prepare it for Smoked Salmon Recipe. You can cook Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus using 17 ingredients and 10 steps. Here is how you achieve that.

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

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

Our Alaska Gold™ Wild King Salmon Fillets come from salmon caught on hook and line on the open ocean when their natural oil content, color and texture are at their peak, which means you are starting with the best fish nature can provide. Each fish is meticulously handled and stowed within minutes. Wild Salmon, for sale direct from Alaska fishermen. Captain Jack's sells only premium, locally harvested, Alaskan King Salmon and Sockeye 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!.

These Wild Alaskan Sockeye Salmon are skin-on and boneless. 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. Super-premium wild salmon from the cold, clear waters of Alaska. Hand-filleted, bones removed, individually packaged and flash-frozen to maintain quality.