Steps to Make Homemade Mike's Smoked Salmon On Onion Bagles

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, mike's smoked salmon on onion bagles. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something which I’ve 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 it.

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

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