Recipe of Homemade Mike's Smoked Salmon On Onion Bagles

Mike's Smoked Salmon On Onion Bagles.

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, mike's smoked salmon on onion bagles. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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

To begin 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.

Composition for Mike's Smoked Salmon On Onion Bagles:

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

Mike's Smoked Salmon On Onion Bagles start cooking:

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..
8. .
9. Enjoy!.
10. .

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