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–+ servings
Maple Mustard smoked salmon on a plate.
5 from 1 vote

Maple Mustard Smoked Salmon

This flavorful smoked salmon is made with a simple marinade and smoked to perfection. You can eat it on it's own, with a salad, or served on a charcuterie board. The options are endless.
Prep 1 hour 10 minutes
Cook 1 hour 10 minutes
Total 2 hours 20 minutes
Fat 3
Carbs 10
Protein 8
Yield 6

Ingredients

Cream Cheese Spread

  • 4 oz. cream cheese softened
  • 2 tablespoons dijon mustard
  • 2 tablespoon maple syrup

Instructions

  • Pat the salmon filet with a paper towel to remove any excess moisture from the salmon. Set aside.
  • Add the maple syrup, mustard, garlic powder, and coarse sea salt to a bowl and whisk the ingredients together.
    Maple mustard smoked salmon marinade in a bowl.
  • Place the salmon in a gallon bag or a deep dish and pour the marinade over the salmon. If you are placing the salmon in a deep dish, be sure the salmon is skin side up so the meat is sitting in the marinade.
    Maple mustard smoked salmon marinating in a dish.
  • Place the salmon in the refrigerator to marinate for at least 1 hour and up to overnight.
  • Preheat the smoker to 225ºF and remove the salmon from the refrigerator. Let the salmon sit at room temperature for 10 minutes.
  • When the smoker is ready, remove the salmon from the marinade, allowing excess marinade to drop off the salmon. Set marinade aside for later.
  • Place the salmon filet skin side down to the smoker and smoke the salmon for 1 hour at 225ºF.
    Maple mustard smoked salmon on a plate.
  • While the salmon is smoking, prepare the cream cheese spread. Add the softened cream cheese, dijon mustard, and maple syrup to a bowl and mix until smooth. Set aside.
  • After 1 hour of smoking, brush the salmon filet with the remaining marinade and increase the smoker temperature to 375ºF and smoke the salmon filet for an additional 10 minutes.
  • Remove the salmon from the smoker when the internal temperature reaches 145-150ºF.
  • Let the salmon rest for 15 minutes.
  • Serve immediately with the cream cheese spread Eat or place the salmon in the refrigerator to cool and serve cold.
    Maple Mustard Smoked Salmon

Tips & Notes

  • This recipe uses a wet brine (or marinade) before smoking. It will not look as “dried out” as a dry brine.
  • Feel free to use any type of pellet that you would like in your smoker. We used Traeger’s classic pellet mix.
  • We crank up the heat right at the end to caramelize the glaze.

Watch it

Nutrition Facts

Calories: 94kcal | Carbohydrates: 10g | Protein: 8g | Fat: 3g | Fiber: 1g | Sugar: 8g