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Before you jump to Mike's Smoked Salmon On Onion Bagles recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to mike's smoked salmon on onion bagles recipe. 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 prepare Mike's Smoked Salmon On Onion Bagles:
- Get ● For The Smoked Salmon
- Use 2 Pounds Fresh Salmon
- Provide 1 Cup Brown Sugar
- Get 2 tbsp Cracked Black Pepper
- Provide 1 tbsp Lemon Pepper
- Prepare 1 tbsp Kosher Salt
- Get 1 tbsp Dried Dill
- You need ● For The Serving Options
- Take Assorted Bagels
- Provide Flatbread [for wraps]
- You need Assorted Cream Cheese
- Take Leaves Spinach
- Take Lemon Wedges
- Take Tatziki Sauce
- You need Avacados
- Get Chives
- Use Eggs
- Provide Crostinies
- Provide Crackers
- You need Cucumbers
- You need Sprouts
- Prepare Tomatoes
- Provide Lettuce
- You need Arugula
- You need Cilantro
- Take Parsley
- Provide Shallots
- Get Red Onions
- Provide Capers
- Use 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!
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