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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's smoked salmon on onion bagles. One of my favorites. For mine, I will 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 recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Mike's Smoked Salmon On Onion Bagles is something which I have loved my entire life. They’re fine and they look fantastic.

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