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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare 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 is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my whole life. They are nice and they look fantastic.

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