Step-by-Step Guide to Prepare Homemade Mike's Smoked Salmon On Onion Bagles

Hey everyone, I 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 food recipes. This time, I am going to make it a little bit unique. 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’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Mike's Smoked Salmon On Onion Bagles is something that I’ve 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 cook that.

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

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