Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mike's smoked salmon on onion bagles. One of my favorites food recipes. This time, I am going to 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 favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mike's Smoked Salmon On Onion Bagles is something that I have loved my entire life. They’re nice and they look wonderful.

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