Easiest Way to Prepare Perfect Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. My students fillets were thick, super smoky, lemony, peppery and firm yet juicy! And, their asparagus side dishes were such a zesty, crispy little delight! Definitely a winner - winner seafood veggie dinner!

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus This preserves the salmon naturally, so NO REFRIGERATION IS REQUIRED until the pouch is opened. Smoked Alaska White King Salmon Moist, buttery,and slightly smokey, our White King fillets are identical to red king salmon in appearance, except the flesh is pearly white and softer. Sold Per Fillet (You get one fillet per order). 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. It's of Alaskan King Salmon Filets.
  2. You need of Bricks Hickory Wood.
  3. It's of Apple Wood Shavings.
  4. It's of Alder Wood Shavings.
  5. Prepare of Sea Salt.
  6. It's of Ground Sumac [a fantastic lemony flavored Cherokee herb for fish].
  7. It's of Lemon Pepper.
  8. You need of Granulated Garlic.
  9. It's of Olive Oil [+ reserves].
  10. It's of Fresh Dill.
  11. It's of Lemon Slices.
  12. It's of Fresh Asparagus [with olive oil & lemon pepper].
  13. Prepare of Shreaded Parmasean Cheese [for asparagus, if opted].
  14. Prepare of Packages Philadelphia Cream Cheese [optional].
  15. You need of Chilled Capers [optional].
  16. It's of Oversized Bagels [optional].
  17. Prepare of Chilled Chardonnay.

WILD SMOKED SALMON & CHEESE RAVIOLI It doesn't get much better than wild smoked salmon from Alaska combined with rich cheese in a traditional ravioli. Topped with a garlic butter sauce, this. We start with wild salmon, and fillet by hand. Your Northwest style smoked salmon comes in our award-winning gift box.

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!.

Our Alaskan smoked salmon is made with the highest quality ingredients. This begins with chrome-bright wild sockeye; the salmon known for producing the most rich, flavorful smoked fish. Along with key spices, salt, and brown sugar this produces smoked sockeye salmon that is second to none. The Salmon is then put into our traditional centuries-old curing brine to give it the delicious taste that makes our Wild-Caught Alaska Smoked Salmon so distinctively delicious. The cured Salmon is then smoked to perfection with natural Alder wood.

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