Hey everyone, I 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 will 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 on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something that I’ve loved my whole life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:
- Prepare ● For The Smoked Salmon
- Make ready 2 Pounds Fresh Salmon
- Get 1 Cup Brown Sugar
- Get 2 tbsp Cracked Black Pepper
- Prepare 1 tbsp Lemon Pepper
- Take 1 tbsp Kosher Salt
- Make ready 1 tbsp Dried Dill
- Prepare ● For The Serving Options
- Take Assorted Bagels
- Prepare Flatbread [for wraps]
- Take Assorted Cream Cheese
- Make ready Leaves Spinach
- Take Lemon Wedges
- Get Tatziki Sauce
- Make ready Avacados
- Get Chives
- Get Eggs
- Get Crostinies
- Take Crackers
- Prepare Cucumbers
- Take Sprouts
- Prepare Tomatoes
- Prepare Lettuce
- Get Arugula
- Take Cilantro
- Prepare Parsley
- Take Shallots
- Get Red Onions
- Take Capers
- Prepare Fresh Dill
Steps to make Mike's Smoked Salmon On Onion Bagles:
- Check for any bones. Rinse fillets well under cold water.
- Mix your dry rub.
- 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.
- Use your choice of wood chips. I prefer Hickory for salmon.
- 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.
- Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.
- 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.
- Enjoy!
So that’s going to wrap it up for this exceptional food mike's smoked salmon on onion bagles recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
