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Mike's Smoked Salmon On Onion Bagles.
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You can cook Mike's Smoked Salmon On Onion Bagles using 30 ingredients and 10 steps. Here is how you cook it.
Ingredients of Mike's Smoked Salmon On Onion Bagles
- It’s of ● For The Smoked Salmon.
- It’s 2 Pounds of Fresh Salmon.
- Prepare 1 Cup of Brown Sugar.
- You need 2 tbsp of Cracked Black Pepper.
- You need 1 tbsp of Lemon Pepper.
- You need 1 tbsp of Kosher Salt.
- You need 1 tbsp of Dried Dill.
- Prepare of ● For The Serving Options.
- It’s of Assorted Bagels.
- It’s of Flatbread [for wraps].
- It’s of Assorted Cream Cheese.
- You need Leaves of Spinach.
- You need of Lemon Wedges.
- You need of Tatziki Sauce.
- You need of Avacados.
- Prepare of Chives.
- Prepare of Eggs.
- It’s of Crostinies.
- You need of Crackers.
- You need of Cucumbers.
- It’s of Sprouts.
- Prepare of Tomatoes.
- Prepare of Lettuce.
- You need of Arugula.
- It’s of Cilantro.
- Prepare of Parsley.
- Prepare of Shallots.
- You need of Red Onions.
- Prepare of Capers.
- Prepare of Fresh Dill.
Mike's Smoked Salmon On Onion Bagles step by step
- 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..
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