Hello, I’m Jane. 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 easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really 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 meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mike’s Smoked Salmon On Onion Bagles is something which I’ve loved my whole life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Mike’s Smoked Salmon On Onion Bagles:
- Make ready ● For The Smoked Salmon
- Make ready 2 Pounds Fresh Salmon
- Get 1 Cup Brown Sugar
- Prepare 2 tbsp Cracked Black Pepper
- Get 1 tbsp Lemon Pepper
- Get 1 tbsp Kosher Salt
- Prepare 1 tbsp Dried Dill
- Get ● For The Serving Options
- Make ready Assorted Bagels
- Make ready Flatbread [for wraps]
- Take Assorted Cream Cheese
- Take Leaves Spinach
- Take Lemon Wedges
- Make ready Tatziki Sauce
- Make ready Avacados
- Get Chives
- Take Eggs
- Prepare Crostinies
- Take Crackers
- Get Cucumbers
- Make ready Sprouts
- Prepare Tomatoes
- Get Lettuce
- Make ready Arugula
- Prepare Cilantro
- Get Parsley
- Make ready Shallots
- Prepare Red Onions
- Take Capers
- Take 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!
So that is going to wrap this up with this distinctive dish mike’s smoked salmon on onion bagles recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
