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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of current viral meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have mike's smoked salmon on onion bagles using 30 ingredients and 10 steps. Here is how you cook 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. Get 1 Cup Brown Sugar
  4. Prepare 2 tbsp Cracked Black Pepper
  5. Make ready 1 tbsp Lemon Pepper
  6. Make ready 1 tbsp Kosher Salt
  7. Get 1 tbsp Dried Dill
  8. Make ready ● For The Serving Options
  9. Prepare Assorted Bagels
  10. Take Flatbread [for wraps]
  11. Get Assorted Cream Cheese
  12. Get Leaves Spinach
  13. Take Lemon Wedges
  14. Make ready Tatziki Sauce
  15. Make ready Avacados
  16. Take Chives
  17. Get Eggs
  18. Make ready Crostinies
  19. Prepare Crackers
  20. Get Cucumbers
  21. Make ready Sprouts
  22. Get Tomatoes
  23. Take Lettuce
  24. Get Arugula
  25. Take Cilantro
  26. Take Parsley
  27. Take Shallots
  28. Take 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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