Recipe of Andrew Copley Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something that I have loved my whole life. They’re fine and they look wonderful.

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

Instructions 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!

So that is going to wrap this up for this special food mike's smoked wild alaskan king salmon fillets & grilled asparagus recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!