Hello, I’m Elise. Today, I’m gonna show you how to prepare mike’s smoked salmon on onion bagles recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s Smoked Salmon On Onion Bagles Recipe
Mike’s Smoked Salmon On Onion Bagles is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mike’s Smoked Salmon On Onion Bagles is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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:
- Get ● For The Smoked Salmon
- Get 2 Pounds Fresh Salmon
- Get 1 Cup Brown Sugar
- Make ready 2 tbsp Cracked Black Pepper
- Prepare 1 tbsp Lemon Pepper
- Take 1 tbsp Kosher Salt
- Make ready 1 tbsp Dried Dill
- Take ● For The Serving Options
- Make ready Assorted Bagels
- Get Flatbread [for wraps]
- Get Assorted Cream Cheese
- Make ready Leaves Spinach
- Prepare Lemon Wedges
- Prepare Tatziki Sauce
- Take Avacados
- Prepare Chives
- Take Eggs
- Take Crostinies
- Make ready Crackers
- Get Cucumbers
- Prepare Sprouts
- Get Tomatoes
- Prepare Lettuce
- Prepare Arugula
- Take Cilantro
- Prepare Parsley
- Prepare Shallots
- Take Red Onions
- Get Capers
- Make ready Fresh Dill
Instructions 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!
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