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Smoked Wild Alaska salmon the old fashion way, using cherry wood smoke.not liquid smoke. Coho Salmon smoked fillet. also available with a Alaskan King Salmon fillet. Our Honey Smoked King Salmon Belly Strips have a wonderful glaze and will make your mouth water!!
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 that.
The ingredients needed to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- Prepare Alaskan King Salmon Filets
- Get Bricks Hickory Wood
- Make ready Apple Wood Shavings
- Take Alder Wood Shavings
- Get Sea Salt
- Get Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
- Take Lemon Pepper
- Get Granulated Garlic
- Get Olive Oil [+ reserves]
- Take Fresh Dill
- Take Lemon Slices
- Take Fresh Asparagus [with olive oil & lemon pepper]
- Get Shreaded Parmasean Cheese [for asparagus, if opted]
- Prepare Packages Philadelphia Cream Cheese [optional]
- Take Chilled Capers [optional]
- Make ready Oversized Bagels [optional]
- Prepare Chilled Chardonnay
Wild Salmon, for sale direct from Alaska fishermen. Captain Jack's sells only premium, locally harvested, Alaskan King Salmon and Sockeye Salmon. High protein, low-carb, gluten free, low sugar, rich in Product description. Alaska wild salmon is known worldwide as the best quality salmon available.
Instructions to make 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!
It is noted for its deep red color and firm moist flesh. Alaskan Smoked Sockeye Salmon Whole Fillet. Alaskan Smoked King Salmon Traditional Flavor. The wild Alaskan king salmon are then cleaned and frozen within minutes helping to preserve flavor and freshness. Wild Alaskan king salmon is rich in. · A moist, flakey wild Alaskan King salmon fillet, broiled to perfection with a savory blueberry sauce spooned over the top.
Above is cook mike's smoked wild alaskan king salmon fillets & grilled asparagus, very straightforward to make. Do the cooking levels appropriately, relax and use your heart then your cooking will probably be delicious. There are various recipes that you would be able to try from this website, please discover what you need. Should you like this recipe please share it with your friends. Joyful cooking.
