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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mike's smoked salmon on onion bagles. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Mike's Smoked Salmon On Onion Bagles is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to 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 can achieve it.

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