Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something which I’ve loved my whole life.

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.

To get started with this particular recipe, we have to first prepare a few components. You can cook mike's smoked wild alaskan king salmon fillets & grilled asparagus using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:

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

Wild Alaskan king salmon is rich in. Super-premium wild salmon from the cold, clear waters of Alaska. Hand-filleted, bones removed, individually packaged and flash-frozen to maintain quality. Alaska Wild King Salmon Fillet - Wild Caught Chinook.

Steps to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:

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!

This fish is large and portions beautifully into succulent, thick fillets that are perfect for broiling, pan-searing, baking or grilling. For a piece of fish so glorious as this, we recommend just a simple seasoning - don't overwhelm that rich natural flavor. It is often argued by Alaskans that wild Alaska king salmon is the best-tasting salmon in the world. King (also known as Chinook) salmon is well Our king salmon fillets are versatile, heart-smart, and delicious! Whether you're grilling outdoors or baking salmon in the oven - you and your dining guests.

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