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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mike's smoked salmon on onion bagles. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life.

To begin with this recipe, we have to 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 that.

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