Hickory-Smoked Salmon with Maple Glaze
Delicately smoked salmon fillets glazed with a sweet maple sauce, offering a perfect balance of smoky and sweet notes. This american-inspired bbq & smoked ready in about 75 minutes pairs (6 oz each) salmon fillets, kosher salt, black pepper 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 cups hickory wood chips
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides evenly with 1 tbsp kosher salt and 1 tsp black pepper.
- Step 2: Soak 2 cups hickory wood chips in water for 30 minutes, then preheat your smoker to 225°F. Add the soaked chips to the smoker box to generate smoke.
- Step 3: Place the salmon fillets skin-side down on the smoker grate and smoke for 1 hour or until the internal temperature reaches 140°F and the flesh flakes easily.
- Step 4: While the salmon smokes, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tbsp olive oil until smooth.
- Step 5: During the last 10 minutes of smoking, brush the maple glaze generously over the top of each salmon fillet, allowing it to set and caramelize slightly.
- Step 6: Remove the salmon from the smoker and let rest for 5 minutes before serving with fresh lemon wedges or a light salad.
Frequently asked questions
How long does Hickory-Smoked Salmon with Maple Glaze 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 Salmon with Maple 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Hickory-Smoked Salmon with Maple 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 Hickory-Smoked Salmon with Maple Glaze 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 Salmon with Maple Glaze?
American 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.
