Hello, I’m Jane. Today, I’m gonna show you how to make mike’s smoked salmon on onion bagles recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a 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 popular of recent trending foods in the world. 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’ve loved my whole life. They are fine and they look wonderful.
To begin with this 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 can achieve that.
The ingredients needed to make Mike’s Smoked Salmon On Onion Bagles:
- Take ● For The Smoked Salmon
- Take 2 Pounds Fresh Salmon
- Prepare 1 Cup Brown Sugar
- Take 2 tbsp Cracked Black Pepper
- Get 1 tbsp Lemon Pepper
- Take 1 tbsp Kosher Salt
- Prepare 1 tbsp Dried Dill
- Get ● For The Serving Options
- Get Assorted Bagels
- Prepare Flatbread [for wraps]
- Prepare Assorted Cream Cheese
- Get Leaves Spinach
- Get Lemon Wedges
- Make ready Tatziki Sauce
- Prepare Avacados
- Take Chives
- Prepare Eggs
- Prepare Crostinies
- Get Crackers
- Prepare Cucumbers
- Get Sprouts
- Get Tomatoes
- Prepare Lettuce
- Make ready Arugula
- Prepare Cilantro
- Take Parsley
- Prepare Shallots
- Get Red Onions
- Prepare 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!
So that’s going to wrap this up for this special dish mike’s smoked salmon on onion bagles recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
