Alexandria Applewood Smoked Salmon

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate salmon fillet smoked with applewood and served with a dill cream sauce and pickled vegetables. A refined appetizer or light main course. This American-inspired seafood recipe, ready in about 55 minutes, pairs salmon fillets, applewood chips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1/4 cup applewood chips
2 tbsp olive oil
1, sliced into rounds lemon
2 tbsp fresh, chopped dill
1/2 cup yogurt
1/4 cup sour cream
1 tsp sugar
1 tbsp white vinegar
2 stalks, thinly sliced celery
1/2, thinly sliced red onion

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Instructions

Step 1: Preheat a smoker or grill to 175°F (80°C). Soak applewood chips in water for 30 minutes, then drain. Place chips in the smoker and add salmon fillets. Brush fillets with olive oil and place lemon slices on top. Smoke for 20-25 minutes until salmon is opaque and flaky.
Step 2: While salmon smokes, prepare pickled vegetables: In a bowl, combine celery, red onion, sugar, vinegar, and 1 tbsp water. Let sit for 10 minutes until vegetables are tender and slightly pickled.
Step 3: For the dill cream sauce, blend yogurt, sour cream, dill, and 1/2 tsp salt until smooth. Chill for 15 minutes.
Step 4: Serve smoked salmon on a platter with pickled vegetables and a dollop of dill cream sauce. Garnish with additional dill and lemon slices.