Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mike's smoked salmon on onion bagles. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mike's Smoked Salmon On Onion Bagles is something that I have loved my whole life. They are nice and they look fantastic.

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 can achieve that.

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

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