Hickory-Smoked Maple-Glazed Salmon

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

Salmon fillets smoked over hickory wood then finished with a sticky maple glaze for a balanced smoky-sweet seafood dish. This american-inspired seafood ready in about 75 minutes pairs salmon fillets, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Cook: 60 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp black pepper to create the glaze.
  2. Step 2: Preheat smoker to 225°F and soak 2 cups hickory wood chips in water for 30 minutes. Lightly brush 4 salmon fillets (6 oz each) with 1 tbsp olive oil and season with a pinch of black pepper.
  3. Step 3: Place salmon skin side down on the smoker rack and smoke for 45 minutes.
  4. Step 4: Brush the maple glaze generously over each fillet, then continue smoking for an additional 15 minutes until the glaze is caramelized and salmon flakes easily with a fork.
  5. Step 5: Remove from smoker and let rest for 5 minutes before serving.

Frequently asked questions

How long does Hickory-Smoked Maple-Glazed Salmon take to make?

Total time is about 75 minutes (15 min prep + 60 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 Hickory-Smoked Maple-Glazed Salmon?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Hickory-Smoked Maple-Glazed Salmon?

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 Hickory-Smoked Maple-Glazed Salmon 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 Hickory-Smoked Maple-Glazed Salmon?

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.

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