Smoked Maple-Glazed Salmon with Citrus Herb Salsa

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 drafted and published.

Wild salmon smoked gently and glazed with a sweet maple syrup, topped with a bright citrus and herb salsa for a fresh contrast. This American-inspired seafood recipe, ready in about 135 minutes, pairs salmon fillet, pure maple syrup, smoked paprika 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: 15 min Cook: 120 min Serves 4 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your smoker to 225°F and prepare wood chips such as alder or fruitwood for a mild smoke.
  2. Step 2: In a small bowl, whisk together 1/4 cup pure maple syrup, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
  3. Step 3: Place the 2 lbs salmon fillet skin side down on a foil-lined tray and brush the maple glaze evenly over the surface.
  4. Step 4: Smoke the salmon for 1.5 to 2 hours, or until the internal temperature reaches 140°F and the fish flakes easily with a fork.
  5. Step 5: While the salmon smokes, prepare the salsa by combining the zest and juice of 1 lemon, segments of 1 orange, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh cilantro, 2 tbsp finely diced red onion, and 2 tbsp olive oil. Stir gently to combine.
  6. Step 6: Remove the salmon from the smoker and let rest for 5 minutes. Serve topped with the citrus herb salsa for a refreshing and bright finish.

Related recipes