Easiest Way to Prepare Speedy Mike's Smoked Salmon On Onion Bagles

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my whole life.

To begin 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 can achieve it.

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

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

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