Applewood-Smoked Salmon with Mustard-Dill Sauce
Delicately smoked salmon infused with applewood aroma, served with a tangy mustard and fresh dill sauce that brightens the rich fish flavors. This american-inspired seafood ready in about 100 minutes blends pounds salmon fillet, skin on, kosher salt, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 pounds salmon fillet, skin on
- 2 tsp kosher salt
- 2 tsp brown sugar
- 1 tsp black pepper
- 2 cups, soaked applewood chips
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp honey
Instructions
- Step 1: Mix 2 tsp kosher salt, 2 tsp brown sugar, and 1 tsp black pepper in a small bowl. Rub this mixture evenly over the entire surface of 2 pounds salmon fillet, then refrigerate uncovered for 30 minutes to cure.
- Step 2: Preheat smoker to 225°F using soaked applewood chips for a sweet, mild smoke. Place the salmon skin-side down on the smoker rack and smoke for 1 hour, or until the internal temperature reaches 140°F and the fish flakes easily.
- Step 3: While the salmon smokes, whisk together 1/4 cup Dijon mustard, 1/4 cup mayonnaise, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1 tsp honey in a bowl until smooth and creamy.
- Step 4: Remove the smoked salmon from the smoker and let it rest for 5 minutes. Serve the salmon with the mustard-dill sauce drizzled over the top or on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Applewood-Smoked Salmon with Mustard-Dill Sauce take to make?
Total time is about 100 minutes (40 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Applewood-Smoked Salmon with Mustard-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Applewood-Smoked Salmon with Mustard-Dill Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Applewood-Smoked Salmon with Mustard-Dill Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Applewood-Smoked Salmon with Mustard-Dill Sauce?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
