Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make 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 little bit unique. This will be really delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life.

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