Steps to Prepare Gordon Ramsay Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

Experience the quality of our wild salmon and you'll agree it's nature's finest work. Find Deals on Alaskan Sockeye Salmon in Groceries on Amazon. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus MMOBRIEN ALBUQUERQUE, NEW MEXICO For those in the know, there's a huge difference between grilling and BBQ'ing. My students fillets were thick, super smoky, lemony, peppery and firm yet juicy!

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus is something which I have loved my entire life.

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

See my detailed recipe under my profile page. "Mike's Smoked Wild Alaskan King Salmon Fillets.". Allow smoked fillets to cool somewhat. How to debone wild Alaska salmon. It's easy to remove the bones from our wild Alaska Salmon fillets.

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!

How to debone wild Alaska salmon. It's easy to remove the bones from our wild Alaska Salmon fillets. And it takes only a minute or two. Chef Mark Parmely and Tim are preparing to make Cerdar Plank Salmon on the grill. After deboning, the next step is removing the skin.

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