Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mike's smoked salmon on onion bagles. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mike's Smoked Salmon On Onion Bagles is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular 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 it.
The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:
- Prepare ● For The Smoked Salmon
- Make ready 2 Pounds Fresh Salmon
- Make ready 1 Cup Brown Sugar
- Get 2 tbsp Cracked Black Pepper
- Get 1 tbsp Lemon Pepper
- Get 1 tbsp Kosher Salt
- Prepare 1 tbsp Dried Dill
- Take ● For The Serving Options
- Get Assorted Bagels
- Take Flatbread [for wraps]
- Get Assorted Cream Cheese
- Get Leaves Spinach
- Get Lemon Wedges
- Take Tatziki Sauce
- Get Avacados
- Get Chives
- Take Eggs
- Take Crostinies
- Prepare Crackers
- Prepare Cucumbers
- Get Sprouts
- Make ready Tomatoes
- Get Lettuce
- Make ready Arugula
- Take Cilantro
- Get Parsley
- Make ready Shallots
- Take Red Onions
- Take Capers
- Prepare Fresh Dill
Steps to make Mike's Smoked Salmon On Onion Bagles:
- Check for any bones. Rinse fillets well under cold water.
- Mix your dry rub.
- 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.
- Use your choice of wood chips. I prefer Hickory for salmon.
- 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.
- Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.
- 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.
- Enjoy!
So that’s going to wrap this up with this exceptional food mike's smoked salmon on onion bagles recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!