Recipe: Perfect Mike's Smoked Salmon On Onion Bagles

Mike's Smoked Salmon On Onion Bagles.

You can have Mike's Smoked Salmon On Onion Bagles using 30 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mike's Smoked Salmon On Onion Bagles

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

Mike's Smoked Salmon On Onion Bagles step by step

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..
8. .
9. Enjoy!.
10. .