How to Prepare Ultimate Mike's Smoked Salmon On Onion Bagles

Hey everyone, hope you’re having an amazing day today. 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 little bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something that I have loved my whole life.

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