Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mike's smoked salmon on onion bagles. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Mike's Smoked Salmon On Onion Bagles is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life. They’re nice and they look wonderful.
To get started 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:
- Get ● For The Smoked Salmon
- Make ready 2 Pounds Fresh Salmon
- Prepare 1 Cup Brown Sugar
- Prepare 2 tbsp Cracked Black Pepper
- Take 1 tbsp Lemon Pepper
- Get 1 tbsp Kosher Salt
- Get 1 tbsp Dried Dill
- Make ready ● For The Serving Options
- Prepare Assorted Bagels
- Get Flatbread [for wraps]
- Prepare Assorted Cream Cheese
- Make ready Leaves Spinach
- Take Lemon Wedges
- Make ready Tatziki Sauce
- Take Avacados
- Make ready Chives
- Make ready Eggs
- Get Crostinies
- Get Crackers
- Prepare Cucumbers
- Get Sprouts
- Prepare Tomatoes
- Make ready Lettuce
- Get Arugula
- Get Cilantro
- Make ready Parsley
- Prepare Shallots
- Take Red Onions
- Prepare Capers
- Take 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 special food mike's smoked salmon on onion bagles recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
