How to Make Perfect Mike's Smoked Salmon On Onion Bagles

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's smoked salmon on onion bagles. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we have to prepare a few components. You can cook mike's smoked salmon on onion bagles using 30 ingredients and 10 steps. Here is how you can achieve that.

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. Take 1 Cup Brown Sugar
4. Prepare 2 tbsp Cracked Black Pepper
5. Get 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. Take Leaves Spinach
13. Get Lemon Wedges
14. Make ready Tatziki Sauce
15. Get Avacados
16. Get Chives
17. Prepare Eggs
18. Take Crostinies
19. Prepare Crackers
20. Make ready Cucumbers
21. Make ready Sprouts
22. Get Tomatoes
23. Make ready Lettuce
24. Get Arugula
25. Get Cilantro
26. Get Parsley
27. Take 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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