Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
For those in the know, there's a huge difference between grilling and BBQ'ing. Grilling is fast, high heat and, BBQ'ing is always a low, slow and steady heat. Today was BBQ'ing 101.
Also know, while most smoked salmon dishes require a basic high sugar, salty brine - 4 hours + soak time - if not overnight - this specific recipe does not call for that. It's a much quicker dry smoke.
My 7 year old students are just learning the joys of grilling, BBQ'ing, dehydrating and smoking their meats. This was the fantastic meal they prepared for all of us today!
Yup, 20 + pounds of Wild Alaskan King Salmon slabs were BBQ'd up in three seperate bullet smokers! My students fillets were thick, super smoky, lemony, peppery and firm yet juicy! And, their asparagus side dishes were such a zesty, crispy little delight! Definitely a winner - winner seafood veggie dinner! Congrats kiddos! Great teamwork as well!
Know all photos and directions were taken by my tiny adventurous little 7 year old fingers alone! Oh, and off the topic, feel free to serve this smoked salmon dish with a nice, chilled Chardonnay!
Anyway, this recipe also makes for an excelent cream cheese bagel spread. Simply fine flake and mix 1 pound smoked salmon [without skin or bones] with 2 - 8 oz packages room temp Philadelphia Cream Cheese.
Chill, then smear on hot, toasted, crispy bagels with a tiny spritz of fresh lemon juice and chilled, chopped fresh green chives. Chilled capers are also great on them for that extra salty side kick as well! Any way you choose to serve them, they're just freaking delicious! 😆
Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
For those in the know, there's a huge difference between grilling and BBQ'ing. Grilling is fast, high heat and, BBQ'ing is always a low, slow and steady heat. Today was BBQ'ing 101.
Also know, while most smoked salmon dishes require a basic high sugar, salty brine - 4 hours + soak time - if not overnight - this specific recipe does not call for that. It's a much quicker dry smoke.
My 7 year old students are just learning the joys of grilling, BBQ'ing, dehydrating and smoking their meats. This was the fantastic meal they prepared for all of us today!
Yup, 20 + pounds of Wild Alaskan King Salmon slabs were BBQ'd up in three seperate bullet smokers! My students fillets were thick, super smoky, lemony, peppery and firm yet juicy! And, their asparagus side dishes were such a zesty, crispy little delight! Definitely a winner - winner seafood veggie dinner! Congrats kiddos! Great teamwork as well!
Know all photos and directions were taken by my tiny adventurous little 7 year old fingers alone! Oh, and off the topic, feel free to serve this smoked salmon dish with a nice, chilled Chardonnay!
Anyway, this recipe also makes for an excelent cream cheese bagel spread. Simply fine flake and mix 1 pound smoked salmon [without skin or bones] with 2 - 8 oz packages room temp Philadelphia Cream Cheese.
Chill, then smear on hot, toasted, crispy bagels with a tiny spritz of fresh lemon juice and chilled, chopped fresh green chives. Chilled capers are also great on them for that extra salty side kick as well! Any way you choose to serve them, they're just freaking delicious! 😆
Cooking 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!
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