Recipe of Quick Mike's Smoked Salmon On Onion Bagles

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's smoked salmon on onion bagles. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:

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