Maple-Glazed Smoked Salmon with Mustard Dill Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate salmon fillets smoked over fruitwood and finished with a sweet maple glaze, served alongside a tangy mustard dill sauce. This American-inspired seafood recipe, ready in about 110 minutes, pairs salmon fillets, kosher salt, brown sugar 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: 40 min Cook: 70 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (6-ounce each) salmon fillets
1 tablespoon kosher salt
1 tablespoon brown sugar
1/4 cup maple syrup
2 cups applewood chips
3 tablespoons Dijon mustard
1/2 cup Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 teaspoon black pepper

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Instructions

Step 1: In a small bowl, combine 1 tablespoon kosher salt and 1 tablespoon brown sugar. Rub this mixture evenly over the surface of 4 six-ounce salmon fillets. Refrigerate uncovered for 30 minutes to dry brine.
Step 2: Preheat your smoker to 225°F with 2 cups applewood chips for a mild, fruity smoke. Place the salmon fillets skin-side down on the smoker rack and smoke for 1 hour, until the salmon is opaque and flakes easily.
Step 3: During the last 10 minutes of smoking, brush the 1/4 cup maple syrup evenly over the top of each fillet to create a sweet glaze that caramelizes slightly.
Step 4: Meanwhile, mix 3 tablespoons Dijon mustard, 1/2 cup Greek yogurt, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, and 1 teaspoon black pepper in a bowl to make the tangy mustard dill sauce. Serve the smoked salmon warm with the sauce on the side for dipping.