Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Coho Salmon smoked fillet. also available with a Alaskan King Salmon fillet. More about this Smoked Salmon Side Fillet. Smoked Kalgin Island King Salmon Fillets.

Wild Sockeye Salmon Boneless Whole Fillets. King Salmon Sockeye Salmon Smoked Salmon Candy Spinach Feta Salmon Burger Salmon Burger Meat Lox. Sold Per Fillet (You get one fillet per order) Master Smoked Alaskan Salmon Wild Sockeye Salmon from the icy cold waters of the Cook Inlet, hand filleted, carefully brined. You can have Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

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

Wild salmon caught in the icy waters of Southeast Alaska. Expertly smoked and vacuum sealed to preserve freshness, these fillets require no refrigeration. Every order placed so far has been exceptional and when I asked for extra dry. Wild Sockeye Salmon - This Alaskan seafood delicacy comes fresh from the most pristine waters of Alaska.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus instructions

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!.

These wild salmon fillets are truly a treat to savor. These Wild Alaskan Sockeye Salmon are skin-on and boneless. Known for its rich flavor and distinctive deep red flesh, sockeye salmon is the second most abundant Alaska salmon species. Named for its distinctive red meat color, which is retained throughout the cooking process. Ultra Large Capacity Electric SteamDryer, Wild Cherry RedFrom LG.