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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my whole life.

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