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

Name: Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 (1 Pound) Alaskan King Salmon Filets; 2 Bricks Hickory Wood; 1 Cup Apple Wood Shavings; 1 Cup Alder Wood Shavings; to taste Sea Salt; to taste Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]; to taste Lemon Pepper; to taste Granulated Garlic; as needed Olive Oil [+ reserves]; as needed Fresh Dill; as needed Lemon Slices; as needed Fresh Asparagus [with olive oil & lemon pepper]; as needed Shreaded Parmasean Cheese [for asparagus, if opted]; 2 (8 oz) Packages Philadelphia Cream Cheese [optional]; as needed Chilled Capers [optional]; as needed Oversized Bagels [optional]; as needed Chilled Chardonnay

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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! 😆

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.

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!

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!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

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!

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!

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.

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!

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!

Saved

Ingredients

90 mins

4 servings

2 (1 Pound)Alaskan King Salmon Filets
2Bricks Hickory Wood
1 CupApple Wood Shavings
1 CupAlder Wood Shavings
to tasteSea Salt
to tasteGround Sumac [a fantastic lemony flavored Cherokee herb for fish]
to tasteLemon Pepper
to tasteGranulated Garlic
as neededOlive Oil [+ reserves]
as neededFresh Dill
as neededLemon Slices
as neededFresh Asparagus [with olive oil & lemon pepper]
as neededShreaded Parmasean Cheese [for asparagus, if opted]
2 (8 oz)Packages Philadelphia Cream Cheese [optional]
as neededChilled Capers [optional]
as neededOversized Bagels [optional]
as neededChilled Chardonnay

Saved

Steps

90 mins

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!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on July 14, 2016 22:17

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!