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. 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. You can have Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus using 17 ingredients and 10 steps. Here is how you achieve it.

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

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

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. 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.

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!.

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. 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.