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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this 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. Get ● For The Smoked Salmon
  2. Get Fresh Salmon
  3. Take Brown Sugar
  4. Make ready Cracked Black Pepper
  5. Get Lemon Pepper
  6. Take Kosher Salt
  7. Get Dried Dill
  8. Make ready ● For The Serving Options
  9. Take Assorted Bagels
  10. Take Flatbread [for wraps]
  11. Prepare Assorted Cream Cheese
  12. Make ready Spinach
  13. Get Lemon Wedges
  14. Make ready Tatziki Sauce
  15. Make ready Avacados
  16. Make ready Chives
  17. Get Eggs
  18. Take Crostinies
  19. Take Crackers
  20. Take Cucumbers
  21. Prepare Sprouts
  22. Get Tomatoes
  23. Make ready Lettuce
  24. Make ready Arugula
  25. Get Cilantro
  26. Make ready Parsley
  27. Get Shallots
  28. Get Red Onions
  29. Prepare Capers
  30. Make ready 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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