Cold-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 cold-smoked salmon glazed with a sweet and tangy maple-dijon sauce, perfect for a refined appetizer or brunch centerpiece. This barbecue recipe, ready in about 1020 minutes, pairs salmon fillet skin-on, 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 6, 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: 780 min Cook: 240 min Serves 6 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Mix 3 tbsp kosher salt and 2 tbsp brown sugar in a bowl. Rub this curing mix evenly over all sides of the 2 pounds salmon fillet with skin on. Wrap tightly in plastic wrap and refrigerate for 12 hours to cure.
  2. Step 2: After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat dry with paper towels and let air dry uncovered on a rack in the fridge for 2 hours until a tacky pellicle forms.
  3. Step 3: Prepare your smoker for cold smoking by maintaining a temperature below 90°F. Add 2 cups soaked alder or apple wood chips to the smoker box. Place the salmon inside and cold smoke for 4 hours, replenishing wood chips as needed.
  4. Step 4: While smoking, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tsp black pepper, and 1 tsp lemon zest to create the glaze.
  5. Step 5: After smoking, brush the salmon with the maple-dijon glaze and serve sliced thinly on crackers or fresh bread.

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