Cold-Smoked Salmon with Maple Glaze and Dill

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender cold-smoked salmon fillets brushed with a sweet maple glaze and fresh dill, perfect for an elegant appetizer or light meal. This barbecue recipe, 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

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Instructions

1. 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.
2. Step 2: Rinse the curing mix off the salmon under cold water and pat dry thoroughly with paper towels.
3. 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.
4. Step 4: Meanwhile, mix 3 tbsp pure maple syrup with 2 tbsp chopped fresh dill in a small bowl.
5. 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.