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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites. For mine, I’m gonna 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 current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Mike's Smoked Salmon On Onion Bagles is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Prepare 2 Pounds Fresh Salmon
  3. Take 1 Cup Brown Sugar
  4. Prepare 2 tbsp Cracked Black Pepper
  5. Get 1 tbsp Lemon Pepper
  6. Get 1 tbsp Kosher Salt
  7. Prepare 1 tbsp Dried Dill
  8. Take ● For The Serving Options
  9. Get Assorted Bagels
  10. Prepare Flatbread [for wraps]
  11. Get Assorted Cream Cheese
  12. Make ready Leaves Spinach
  13. Take Lemon Wedges
  14. Make ready Tatziki Sauce
  15. Get Avacados
  16. Take Chives
  17. Make ready Eggs
  18. Prepare Crostinies
  19. Take Crackers
  20. Take Cucumbers
  21. Take Sprouts
  22. Make ready Tomatoes
  23. Prepare Lettuce
  24. Get Arugula
  25. Prepare Cilantro
  26. Get Parsley
  27. Make ready Shallots
  28. Take Red Onions
  29. Get Capers
  30. Take 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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