Pellet-Smoked Salmon with Citrus-Dill Butter

By AislePrompt Editorial · ·

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 developed and reviewed.

Moist and smoky salmon fillets infused with wood smoke, topped with a bright citrus-dill compound butter that melts into the fish. This American-inspired seafood recipe, ready in about 105 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.

Prep: 15 min Cook: 90 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season evenly with 1 tbsp kosher salt and 1 tsp black pepper. Set aside.
  2. Step 2: In a small bowl, combine 4 tbsp softened unsalted butter with 2 tbsp finely chopped fresh dill, 1 tsp lemon zest, and 1 tbsp fresh lemon juice. Mix until smooth and refrigerate.
  3. Step 3: Preheat your pellet smoker to 225°F and load with 1 cup alder or fruitwood pellets for a mild smoke.
  4. Step 4: Place the salmon fillets skin-side down on the smoker rack and smoke for 1 to 1.5 hours, or until the internal temperature reaches 140°F and the flesh flakes easily.
  5. Step 5: Remove salmon from the smoker and immediately top each fillet with 1 tbsp of the citrus-dill butter, allowing it to melt over the warm fish before serving.

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