Smoked Maple-Glazed Salmon with Charred Stone Fruit Salsa

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender smoked salmon brushed with a maple glaze served with a vibrant salsa of charred stone fruits and fresh herbs for a smoky-sweet outdoor-inspired dish. This American-inspired grilling recipe, ready in about 65 minutes, pairs salmon fillets, pure maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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) salmon fillets
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, halved and pitted peach
• 2 medium, halved and pitted nectarine
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro leaves
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: Preheat a smoker or grill to 225°F indirect heat. In a small bowl, whisk together 3 tbsp pure maple syrup, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to make the glaze.
2. Step 2: Brush 4 salmon fillets (6 oz each) generously with half the maple glaze and place them on the smoker or grill grates. Smoke for about 45 minutes until salmon flakes easily with a fork.
3. Step 3: While the salmon cooks, heat 2 tbsp olive oil in a grill pan over medium-high heat. Place 2 halved peaches and 2 halved nectarines cut-side down and char for 3-4 minutes until grill marks appear and fruit softens slightly.
4. Step 4: Remove the grilled fruit from heat, dice into 1/2-inch pieces, and transfer to a bowl. Add 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro leaves, 1 small minced seeded jalapeño, and 2 tbsp lime juice. Toss gently to combine and season lightly with salt.
5. Step 5: During the last 5 minutes of smoking, brush remaining maple glaze over the salmon to add a sticky finish.
6. Step 6: Serve the smoked maple-glazed salmon hot topped with the charred stone fruit salsa for a delicious balance of smoky, sweet, and fresh flavors.