Steps to Prepare Favorite Mike's Smoked Salmon On Onion Bagles

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something that I have loved my whole life.

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