Simple Way to Prepare Super Quick Homemade Mike's Smoked Salmon On Onion Bagles

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites food recipes. For mine, I’m gonna 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 favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Mike's Smoked Salmon On Onion Bagles is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular 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 it.

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

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