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.

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. Also known as Red salmon, sockeye is robust and rich in flavor with a firm texture that makes it versatile for any cooking method. 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

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

Famous for its natural deep red flesh, sockeye is the most abundant species in the Copper River Delta. Wild Alaskan King Salmon (also called Chinook) is the largest and most rich flavored of all the species of wild salmon. Wild salmon are truly amazing creatures, whose unusual diets and lifecycles account for their unique set of nutritional attributes. Smoked Salmon and Smoked Sablefish; Alaska Gold Seafood Gift Cards;.

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!.

Alaska Gold™ Wild King Salmon Portions. Smoked Wild Alaska salmon the old fashion way, using cherry wood smoke.not liquid smoke. 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. Try our wild Alaskan king salmon today! Our fishermen and woman work together on small fishing boats, individually catching and handling each fish with true care.