Step-by-Step Guide to Make Quick Mike's Smoked Salmon On Onion Bagles

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how 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 popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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. Take 2 Pounds Fresh Salmon
3. Make ready 1 Cup Brown Sugar
4. Make ready 2 tbsp Cracked Black Pepper
5. Make ready 1 tbsp Lemon Pepper
6. Get 1 tbsp Kosher Salt
7. Get 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. Take Leaves Spinach
13. Take Lemon Wedges
14. Make ready Tatziki Sauce
15. Take Avacados
16. Make ready Chives
17. Get Eggs
18. Make ready Crostinies
19. Get Crackers
20. Make ready Cucumbers
21. Prepare Sprouts
22. Get Tomatoes
23. Get Lettuce
24. Prepare Arugula
25. Take Cilantro
26. Prepare Parsley
27. Prepare Shallots
28. Make ready Red Onions
29. Make ready Capers
30. Get 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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