Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's smoked salmon on onion bagles. It is one of my favorites. This time, I will make it a 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 on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my entire life.

To get started with this recipe, we have to first 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 it.

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

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