Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mike's smoked salmon on onion bagles. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mike's Smoked Salmon On Onion Bagles is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Mike's Smoked Salmon On Onion Bagles is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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:
- Get ● For The Smoked Salmon
- Prepare 2 Pounds Fresh Salmon
- Take 1 Cup Brown Sugar
- Make ready 2 tbsp Cracked Black Pepper
- Make ready 1 tbsp Lemon Pepper
- Take 1 tbsp Kosher Salt
- Get 1 tbsp Dried Dill
- Prepare ● For The Serving Options
- Prepare Assorted Bagels
- Take Flatbread [for wraps]
- Make ready Assorted Cream Cheese
- Prepare Leaves Spinach
- Prepare Lemon Wedges
- Get Tatziki Sauce
- Take Avacados
- Make ready Chives
- Take Eggs
- Get Crostinies
- Prepare Crackers
- Prepare Cucumbers
- Make ready Sprouts
- Get Tomatoes
- Take Lettuce
- Get Arugula
- Get Cilantro
- Get Parsley
- Get Shallots
- Make ready Red Onions
- Take Capers
- Prepare Fresh Dill
Steps to make Mike's Smoked Salmon On Onion Bagles:
- Check for any bones. Rinse fillets well under cold water.
- Mix your dry rub.
- 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.
- Use your choice of wood chips. I prefer Hickory for salmon.
- 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.
- Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.
- 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.
- Enjoy!
So that’s going to wrap this up for this exceptional food mike's smoked salmon on onion bagles recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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