Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus, suitable for every moment!
2000+ Simple Healthy Fish & Seafood Recipes
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Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
You can have Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus using 17 ingredients and 10 steps. Here is how you cook that.
Ingredients of Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus :
- Prepare Alaskan King Salmon Filets.
- Prepare Bricks Hickory Wood.
- You need to prepare Apple Wood Shavings.
- Use Alder Wood Shavings.
- Use Sea Salt.
- Prepare Ground Sumac [a fantastic lemony flavored Cherokee herb for fish].
- You need Lemon Pepper.
- Prepare Granulated Garlic.
- Prepare Olive Oil [+ reserves].
- You need to prepare Fresh Dill.
- Use Lemon Slices.
- Provide Fresh Asparagus [with olive oil & lemon pepper].
- Prepare Shreaded Parmasean Cheese [for asparagus, if opted].
- Prepare Packages Philadelphia Cream Cheese [optional].
- Prepare Chilled Capers [optional].
- Provide Oversized Bagels [optional].
- Use Chilled Chardonnay.
Short Tips:
If a recipe says to use a certain kind of pan, then use that pan. If you only own one nonstick pan, the most effective tip we will provide you with is to wait for a decent sale at a kitchen shop, then purchase yourself a stainless-steel pan and a cast iron frypan. Also its smart idea to exchange cheap nonstick pans every few years, as the coating can wear down over the years.step by step :Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
- 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!.
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