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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of recent trending foods in the world. It is 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 entire life. They are fine and they look fantastic.

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

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