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, I’m gonna show you how to make a special dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Mike's Smoked Salmon On Onion Bagles is something that I’ve loved my whole life. They’re fine and they look fantastic.

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