Hello everybody, it is Jim, welcome to our recipe site. 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. For mine, 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 favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Mike's Smoked Salmon On Onion Bagles is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:

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