Mesquite-Smoked Salmon with Citrus and Herb Butter

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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.

Rich salmon fillets smoked over mesquite wood, topped with a bright citrus and herb butter that balances smoky depth with fresh flavors. This American-inspired seafood recipe, ready in about 100 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 350 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: 10 min Cook: 90 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1 tbsp kosher salt
1 tsp black pepper
2 cups mesquite wood chips
4 tbsp unsalted butter
1 tsp lemon zest
1 tsp orange zest
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 clove garlic, minced

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) and season with 1 tbsp kosher salt and 1 tsp black pepper evenly on both sides.
Step 2: Preheat your smoker to 225°F and add 2 cups of mesquite wood chips. Place the salmon skin-side down directly on the smoker rack.
Step 3: Smoke the salmon for 1 to 1.5 hours until the internal temperature reaches 140°F and the flesh flakes easily.
Step 4: Meanwhile, combine 4 tbsp unsalted butter, 1 tsp lemon zest, 1 tsp orange zest, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, and 1 minced garlic clove in a small bowl. Mix well until smooth.
Step 5: Remove salmon from smoker and immediately spread the citrus herb butter over each fillet while hot, allowing it to melt into the fish before serving.