Recipe of Homemade Mike's Smoked Salmon On Onion Bagles

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mike's smoked salmon on onion bagles. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life. They are nice and they look fantastic.

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