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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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 is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular 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 it.

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