Maple-Smoked Salmon with Mustard-Dill Glaze
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 bbq & smoked ready in about 130 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 (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
Instructions
- 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.
- Step 2: Preheat your smoker to 225°F using indirect heat and add 2 cups soaked maple wood chips for a sweet smoke.
- 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.
- 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.
- Step 5: Remove salmon from smoker and brush the mustard-dill glaze generously over each fillet; allow to rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Smoked Salmon with Mustard-Dill Glaze take to make?
Total time is about 130 minutes (10 min prep + 120 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 Maple-Smoked Salmon with Mustard-Dill 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 Maple-Smoked Salmon with Mustard-Dill 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 Maple-Smoked Salmon with Mustard-Dill 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 Maple-Smoked Salmon with Mustard-Dill 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.
