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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mike's smoked salmon on onion bagles. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Mike's Smoked Salmon On Onion Bagles is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this 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 can achieve 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. Make ready 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. Take 1 tbsp Dried Dill
  8. Get ● For The Serving Options
  9. Make ready Assorted Bagels
  10. Make ready Flatbread [for wraps]
  11. Get Assorted Cream Cheese
  12. Prepare Leaves Spinach
  13. Take Lemon Wedges
  14. Make ready Tatziki Sauce
  15. Make ready Avacados
  16. Make ready Chives
  17. Take Eggs
  18. Make ready Crostinies
  19. Get Crackers
  20. Take Cucumbers
  21. Prepare Sprouts
  22. Get Tomatoes
  23. Prepare Lettuce
  24. Get Arugula
  25. Make ready Cilantro
  26. Take Parsley
  27. Prepare Shallots
  28. Take Red Onions
  29. Take Capers
  30. Take 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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