Hi, I’m Clara. 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. This time, I will make it a little bit tastier. 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 favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Mike’s Smoked Salmon On Onion Bagles is something that I’ve loved my whole life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Mike’s Smoked Salmon On Onion Bagles:
- Get ● For The Smoked Salmon
- Take 2 Pounds Fresh Salmon
- Get 1 Cup Brown Sugar
- Get 2 tbsp Cracked Black Pepper
- Get 1 tbsp Lemon Pepper
- Take 1 tbsp Kosher Salt
- Take 1 tbsp Dried Dill
- Take ● For The Serving Options
- Make ready Assorted Bagels
- Take Flatbread [for wraps]
- Get Assorted Cream Cheese
- Get Leaves Spinach
- Make ready Lemon Wedges
- Prepare Tatziki Sauce
- Prepare Avacados
- Make ready Chives
- Take Eggs
- Take Crostinies
- Make ready Crackers
- Take Cucumbers
- Get Sprouts
- Prepare Tomatoes
- Take Lettuce
- Prepare Arugula
- Make ready Cilantro
- Prepare Parsley
- Take Shallots
- Prepare Red Onions
- Make ready Capers
- Prepare Fresh Dill
Steps 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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