Log-Smoked Salmon with Dill and Lemon

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

Salmon slow-smoked over hardwood logs until tender, finished with fresh dill and lemon zest for bright, aromatic flavor. This grilling ready in about 50 minutes pairs salmon fillets, olive oil, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

★ 4.3 (10 ratings) Prep: 10 min Cook: 40 min Serves 2 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker to 225°F (107°C) using hardwood logs. Pat 1.5 lbs salmon fillets dry, then brush both sides with 2 tbsp olive oil and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place salmon skin-side down on smoker grate. Smoke for 35 minutes until internal temperature reaches 125°F (52°C), then remove and rest for 5 minutes.
  3. Step 3: While resting, combine 1 tbsp olive oil, 2 tbsp fresh dill, and zest from 1 lemon. Drizzle over salmon and top with thinly sliced lemon.

Frequently asked questions

How long does Log-Smoked Salmon with Dill and Lemon take to make?

Total time is about 50 minutes (10 min prep + 40 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 Log-Smoked Salmon with Dill and Lemon?

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 Log-Smoked Salmon with Dill and Lemon?

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 Log-Smoked Salmon with Dill and Lemon for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 should I serve with Log-Smoked Salmon with Dill and Lemon?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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