ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Salmon with Mustard and Dill

Randy Mayor
Yield 4 servings (serving size: about 4 1/2 ounces)
Rich, meaty salmon fillets are seasoned with a paste that offers more flavor than a marinade. A skin-on fillet is sturdier and less prone to stick to the grill.


  • 2 cups wood chips
  • 1 tablespoon minced fresh dill
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons sweet-hot mustard (such as Inglehoffer)
  • 1/2 teaspoon salt
  • 1 (1 1/2-pound) salmon fillet
  • Cooking spray

Nutrition Information

  • calories 262
  • caloriesfromfat 40 %
  • fat 11.6 g
  • satfat 2.5 g
  • monofat 4.6 g
  • polyfat 2.5 g
  • protein 31 g
  • carbohydrate 4.8 g
  • fiber 0.0 g
  • cholesterol 80 mg
  • iron 0.5 mg
  • sodium 429 mg
  • calcium 16 mg

How to Make It

  1. Soak wood chips in water 30 minutes; drain.

  2. Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.

  3. Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

  4. Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.