Pellet-Smoked Salmon with Citrus-Dill Butter
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 ready in about 105 minutes pairs 6 oz each, skin on 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 pieces, 6 oz each, skin on salmon fillets
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp lemon zest
- 2 tbsp dill, finely chopped
- 4 tbsp unsalted butter, softened
- 1 tbsp lemon juice
- 1 cup, alder or fruitwood preferred wood pellets for smoker
Instructions
- 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.
- 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.
- Step 3: Preheat your pellet smoker to 225°F and load with 1 cup alder or fruitwood pellets for a mild smoke.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pellet-Smoked Salmon with Citrus-Dill Butter take to make?
Total time is about 105 minutes (15 min prep + 90 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 Pellet-Smoked Salmon with Citrus-Dill Butter?
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 kosher salt from drying out.
Can I substitute ingredients in Pellet-Smoked Salmon with Citrus-Dill Butter?
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 Pellet-Smoked Salmon with Citrus-Dill Butter 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 Pellet-Smoked Salmon with Citrus-Dill Butter?
American seafood 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.
