Cold-Smoked Salmon with Maple-Dijon Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicately cold-smoked salmon glazed with a sweet and tangy maple-dijon sauce, perfect for a refined appetizer or brunch centerpiece. This general-inspired bbq & smoked ready in about 1020 minutes pairs pounds 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 6 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Cold-Smoked Salmon with Maple-Dijon Glaze take to make?

Total time is about 1020 minutes (780 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold-Smoked Salmon with Maple-Dijon Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds salmon fillet skin-on from drying out.

Can I substitute ingredients in Cold-Smoked Salmon with Maple-Dijon Glaze?

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 Cold-Smoked Salmon with Maple-Dijon Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cold-Smoked Salmon with Maple-Dijon Glaze?

General bbq & smoked 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.

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