Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mike's smoked salmon on onion bagles. One of my favorites. For mine, 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 current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:

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

So that’s going to wrap this up for this exceptional food mike's smoked salmon on onion bagles recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!