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

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mike's smoked salmon on onion bagles. It is one of my favorites food recipes. This time, I’m gonna make it a 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 is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mike's Smoked Salmon On Onion Bagles is something that I’ve loved my whole life.

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