Applewood-Smoked Salmon with Maple-Dijon Glaze

By AislePrompt Editorial · ·

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.

Delicately smoked salmon fillets infused with sweet applewood smoke and finished with a tangy maple-Dijon glaze for a balanced flavor. This American-inspired barbecue recipe, ready in about 130 minutes, pairs salmon fillets, kosher salt, brown sugar 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: 40 min Cook: 90 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 tbsp kosher salt, 2 tbsp brown sugar, and 1 tsp ground black pepper. Rub this mixture evenly over all sides of the 4 salmon fillets and let them rest in the refrigerator for 30 minutes.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups applewood chips to create a light sweet smoke. Place the salmon skin-side down on the smoker grate and smoke gently for 1.5 hours until the salmon flakes easily with a fork.
  3. Step 3: While the salmon smokes, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tbsp olive oil until smooth and glossy.
  4. Step 4: During the last 15 minutes of smoking, brush the maple-Dijon glaze over the salmon fillets to build a shiny, flavorful coating.
  5. Step 5: Remove salmon from the smoker and let rest for 5 minutes before serving with fresh lemon wedges.

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