Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's smoked wild alaskan king salmon fillets & grilled asparagus. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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

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