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We hope you got benefit from reading it, now let's go back to mike's smoked salmon on onion bagles recipe. To cook mike's smoked salmon on onion bagles you need 30 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:
- Take of ● For The Smoked Salmon.
- You need 2 Pounds of Fresh Salmon.
- Provide 1 Cup of Brown Sugar.
- You need 2 tbsp of Cracked Black Pepper.
- Take 1 tbsp of Lemon Pepper.
- You need 1 tbsp of Kosher Salt.
- Take 1 tbsp of Dried Dill.
- Get of ● For The Serving Options.
- Provide of Assorted Bagels.
- Get of Flatbread [for wraps].
- Use of Assorted Cream Cheese.
- You need Leaves of Spinach.
- Prepare of Lemon Wedges.
- You need of Tatziki Sauce.
- Use of Avacados.
- Prepare of Chives.
- Get of Eggs.
- You need of Crostinies.
- Provide of Crackers.
- Get of Cucumbers.
- Use of Sprouts.
- You need of Tomatoes.
- Take of Lettuce.
- Use of Arugula.
- Use of Cilantro.
- Use of Parsley.
- Take of Shallots.
- Take of Red Onions.
- You need of Capers.
- Get of 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..
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- Enjoy!.
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