Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, 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 recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mike's Smoked Salmon On Onion Bagles is something that I have loved my whole life. They’re fine and they look wonderful.

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

Steps 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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