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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I will 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 well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life.

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