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

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special 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 tasty. This is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life. They’re nice and they look fantastic.

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