Cold-Smoked Salmon with Maple Glaze and Dill
Tender cold-smoked salmon fillets brushed with a sweet maple glaze and fresh dill, perfect for an elegant appetizer or light meal. This seafood-inspired bbq & smoked ready in about 330 minutes pairs salmon fillet, skin on, pure maple syrup, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1.5 lb salmon fillet, skin on
- 3 tbsp pure maple syrup
- 2 tbsp fresh dill, chopped
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tsp, freshly ground black pepper
- 1 tsp lemon zest
Instructions
- Step 1: Pat dry 1.5 lb salmon fillet with paper towels, then rub evenly with 1 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp freshly ground black pepper, and 1 tsp lemon zest. Place the salmon in a shallow dish, cover, and refrigerate for 2 hours to cure.
- Step 2: Rinse the curing mix off the salmon under cold water and pat dry thoroughly with paper towels.
- Step 3: Prepare your smoker for cold smoking at 90°F (32°C) using hardwood chips like alder or apple. Smoke the salmon fillet for 3 hours, maintaining temperature and smoke flow.
- Step 4: Meanwhile, mix 3 tbsp pure maple syrup with 2 tbsp chopped fresh dill in a small bowl.
- Step 5: After smoking, remove the salmon and brush generously with the maple-dill glaze. Let rest for 15 minutes before slicing thinly to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold-Smoked Salmon with Maple Glaze and Dill take to make?
Total time is about 330 minutes (150 min prep + 180 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 Glaze and Dill?
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 salmon fillet, skin on from drying out.
Can I substitute ingredients in Cold-Smoked Salmon with Maple Glaze and Dill?
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 Glaze and Dill 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 Glaze and Dill?
Seafood 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.
