Mike's Smoked Salmon On Onion Bagles
Mike's Smoked Salmon On Onion Bagles

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mike's smoked salmon on onion bagles. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have mike's smoked salmon on onion bagles using 30 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:
  1. Make ready ● For The Smoked Salmon
  2. Take 2 Pounds Fresh Salmon
  3. Prepare 1 Cup Brown Sugar
  4. Take 2 tbsp Cracked Black Pepper
  5. Get 1 tbsp Lemon Pepper
  6. Make ready 1 tbsp Kosher Salt
  7. Take 1 tbsp Dried Dill
  8. Prepare ● For The Serving Options
  9. Prepare Assorted Bagels
  10. Prepare Flatbread [for wraps]
  11. Make ready Assorted Cream Cheese
  12. Take Leaves Spinach
  13. Make ready Lemon Wedges
  14. Prepare Tatziki Sauce
  15. Get Avacados
  16. Take Chives
  17. Prepare Eggs
  18. Prepare Crostinies
  19. Prepare Crackers
  20. Take Cucumbers
  21. Get Sprouts
  22. Prepare Tomatoes
  23. Get Lettuce
  24. Get Arugula
  25. Prepare Cilantro
  26. Prepare Parsley
  27. Take Shallots
  28. Make ready Red Onions
  29. Take Capers
  30. Prepare Fresh Dill
Steps to make Mike's Smoked Salmon On Onion Bagles:
  1. Check for any bones. Rinse fillets well under cold water.
  2. Mix your dry rub.
  3. Press dry rub firmly on your fillets. Coat the top bottom and sides generously. Wrap your fillets tightly in plastic wrap. Weigh fillets down with whatever you can find. Canned goods etc. Refrigerate for 2 to 3hours. Pull from fridge and drain/discard any fluids.
  4. Use your choice of wood chips. I prefer Hickory for salmon.
  5. Bring smoker up to between 200° & 225°. Spray rack with a non stick spray. Place fillets skin side down. Cover and smoke for 60 to 90 minutes - depending upon the thickness of your fillets.
  6. Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.
  7. Allow salmon to dry. Allow fillets to set for one hour refrigerated the bias [angle] and serve with items of your choosing. See ideas above.
  9. Enjoy!

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