Easiest Way to Make Favorite Mike's Smoked Salmon On Onion Bagles

Hello everybody, 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. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something that I’ve loved my entire life.

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