How to Prepare Appetizing Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Silver Salmon smoked fillet. also available with a Alaskan King Salmon fillet. More about this Smoked Salmon Side Fillet. It's easy to remove the bones from our wild Alaska Salmon fillets.

Silver Salmon smoked fillet. also available with a Alaskan King Salmon fillet. More about this Smoked Salmon Side Fillet. Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon. You can have 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

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

Our smoked wild Alaskan salmon have a shelf life of approximately four years and require no refrigeration until they are opened. Of course, like all SeaBear smoked salmon our King salmon is caught wild, hand-filleted and traditionally smoked over a blend of fruitwoods and hardwoods. Every order placed so far has been exceptional and when I asked for extra dry..varieties (wild Sockeye salmon, wild King salmon and wild Pink salmon) of traditional Northwest smoked salmon from the SeaBear Smokehouse, all in Ready to serve. Wild Salmon, for sale direct from Alaska fishermen.

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!.

Captain Jack's sells only premium, locally harvested, Alaskan King Salmon and Sockeye Alaska Smoked Salmon Summer Pasta Salad. Not the sort of Salmon you'd have for a meal, just snacking stuff. 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.