Maple-Smoked Salmon with Mustard-Dill Glaze

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender salmon fillets smoked over maple wood and finished with a tangy mustard and fresh dill glaze for a delicate smoky seafood dish. This American-inspired barbecue recipe, ready in about 130 minutes, pairs 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 (6 oz each) salmon fillets
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 cups soaked maple wood chips
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each), then season with 1 tbsp kosher salt and 1 tsp black pepper evenly on both sides.
2. Step 2: Preheat your smoker to 225°F using indirect heat and add 2 cups soaked maple wood chips for a sweet smoke.
3. Step 3: Place the salmon skin-side down on the smoker grate and smoke for 1.5 to 2 hours, until the internal temperature reaches 140°F and the flesh flakes easily.
4. Step 4: While salmon smokes, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 2 tbsp chopped fresh dill, and 1 tbsp lemon juice in a small bowl to make the glaze.
5. Step 5: Remove salmon from smoker and brush the mustard-dill glaze generously over each fillet; allow to rest for 5 minutes before serving.