How to Make Speedy Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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

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

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

This is gonna smell and look delicious. Mike's Smoked Wild Alaskan King Salmon Cream Cheese Spread Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's smoked wild alaskan king salmon cream cheese spread. One of my favorites food recipes.

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!

Today, I will show you a way to make a distinctive dish, mike's smoked wild alaskan king salmon cream cheese spread. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious. Fully Cooked and Ready to Eat,Wild,Natural & Sustainable Wild Alaska Salmon, harvested from the waters of Southeast Alaska Hand-filleted and brined in the traditional Native American way.

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