Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mike's Smoked Salmon On Onion Bagles is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have mike's smoked salmon on onion bagles using 30 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:
- Make ready ● For The Smoked Salmon
- Make ready 2 Pounds Fresh Salmon
- Make ready 1 Cup Brown Sugar
- Prepare 2 tbsp Cracked Black Pepper
- Take 1 tbsp Lemon Pepper
- Get 1 tbsp Kosher Salt
- Make ready 1 tbsp Dried Dill
- Get ● For The Serving Options
- Make ready Assorted Bagels
- Take Flatbread [for wraps]
- Make ready Assorted Cream Cheese
- Get Leaves Spinach
- Make ready Lemon Wedges
- Get Tatziki Sauce
- Prepare Avacados
- Prepare Chives
- Take Eggs
- Make ready Crostinies
- Prepare Crackers
- Take Cucumbers
- Take Sprouts
- Take Tomatoes
- Prepare Lettuce
- Prepare Arugula
- Make ready Cilantro
- Make ready Parsley
- Make ready Shallots
- Get Red Onions
- Get Capers
- Get 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 is going to wrap it up for this exceptional food mike's smoked salmon on onion bagles recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
