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

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I am going to make it a little bit unique. 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 is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mike's smoked salmon on onion bagles using 30 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:
  1. Take ● For The Smoked Salmon
  2. Take 2 Pounds Fresh Salmon
  3. Take 1 Cup Brown Sugar
  4. Make ready 2 tbsp Cracked Black Pepper
  5. Get 1 tbsp Lemon Pepper
  6. Prepare 1 tbsp Kosher Salt
  7. Make ready 1 tbsp Dried Dill
  8. Make ready ● For The Serving Options
  9. Prepare Assorted Bagels
  10. Make ready Flatbread [for wraps]
  11. Make ready Assorted Cream Cheese
  12. Make ready Leaves Spinach
  13. Prepare Lemon Wedges
  14. Take Tatziki Sauce
  15. Take Avacados
  16. Make ready Chives
  17. Make ready Eggs
  18. Get Crostinies
  19. Make ready Crackers
  20. Make ready Cucumbers
  21. Prepare Sprouts
  22. Take Tomatoes
  23. Take Lettuce
  24. Get Arugula
  25. Get Cilantro
  26. Take Parsley
  27. Take Shallots
  28. Get Red Onions
  29. Make ready 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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