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

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mike's smoked salmon on onion bagles. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life. They are nice and they look wonderful.

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