If you love vibrant flavors that sing with every bite, then you are going to adore this Smoked Salmon with Dijon Mustard and Dry Rub Recipe. It’s a perfect harmony of smoky, tangy, and subtly spicy notes that turn a simple salmon fillet into a culinary celebration. This dish is surprisingly easy to make yet feels so special, whether you’re impressing guests or enjoying a cozy night in. The Dijon mustard adds a creamy sharpness while the dry rub brings in an irresistible depth, creating an unforgettable flavor profile that lingers pleasantly with each mouthful.

Ingredients You’ll Need

A fresh piece of raw salmon with bright orange color and white lines lies flat on a large white plate. Above the plate are two small white bowls; the left bowl contains a thick swirl of pale yellow mustard, while the right bowl holds a coarse mix of reddish-brown spices. All items are set on a white marbled surface with subtle gray veins. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients ensures your Smoked Salmon with Dijon Mustard and Dry Rub Recipe hits all the right notes. Each component plays its role perfectly, from the tender richness of the salmon to the zesty kick of Dijon mustard and the aromatic complexity of the dry rub, making this dish something truly special.

8 oz. salmon fillet: Choose fresh, high-quality salmon for the best texture and flavor.
1 teaspoon Dijon mustard: This adds a creamy tang that helps the dry rub stick and enhances the salmon’s flavor.
2-3 teaspoons of dry rub: My easy dry rub blends spices that complement the smoky fish perfectly—adjust the quantity to your taste.

How to Make Smoked Salmon with Dijon Mustard and Dry Rub Recipe

Step 1: Prepare your grill

Start by turning your wood pellet grill to the smoke setting to build that signature flavor. The gentle smoke infuses the salmon with its rich, aromatic depth, so patience here will reward your taste buds.

Step 2: Apply the Dijon mustard

Rub the flesh side of the salmon with a thin layer of Dijon mustard, making sure to cover the edges as well. This step is crucial as it acts like a flavorful glue, helping your dry rub adhere evenly and enhancing the overall tanginess.

Step 3: Coat with the dry rub

Sprinkle the dry rub generously over the mustard-coated salmon, ensuring you have a thin, even layer. The spice mixture will create a beautiful crust during smoking, balancing smokiness with a gentle kick of seasoning.

Step 4: Place on the grill

Lay the salmon skin side down directly on the grill grates. Then adjust the temperature to 225 degrees Fahrenheit—this low and slow method locks in moisture and infuses smoke perfectly.

Step 5: Smoke the salmon

Allow the salmon to smoke gently for about 1 hour, or until the internal temperature reaches 145 degrees at the thickest part. The result? Tender, flaky salmon with a smoky aroma that tempts every sense.

Step 6: Rest and serve

Once smoked, let your salmon rest for 5 minutes to allow the juices to redistribute. Serve with a refreshing lemon dill yogurt sauce or your favorite accompaniment, then dive into the rich, smoky delight you created!

How to Serve Smoked Salmon with Dijon Mustard and Dry Rub Recipe

On a large white plate with a white marbled surface underneath, there is a single piece of salmon fillet covered evenly in a layer of reddish-brown spice rub, sprinkled with coarse salt crystals that add texture. The spice rub is thick and coarse, with small granules visible, and some spice scattered around the salmon on the plate. The salmon has a smooth, slightly shiny surface beneath the seasoning, and the overall look is neat and prepared for cooking. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like chopped dill, thinly sliced red onions, or a sprinkle of capers add brightness and contrast the deep smoky notes of the salmon beautifully. A wedge of lemon also works wonders to enhance its natural flavors.

Side Dishes

This recipe pairs wonderfully with light, fresh sides such as a crisp green salad, roasted asparagus, or creamy mashed potatoes. These accompaniments balance the smoky richness and round out the meal.

Creative Ways to Present

For an elegant touch, serve the smoked salmon over toasted rye bread or crisp crackers with a dollop of crème fraîche. Alternatively, layer it into a vibrant grain bowl with quinoa, avocado, and fresh herbs for a wholesome, colorful meal.

Make Ahead and Storage

Storing Leftovers

Place any leftover smoked salmon in an airtight container and refrigerate it promptly. It will keep well for up to 2 days while maintaining its delicate flavor and texture.

Freezing

If you’d like to enjoy this salmon later, wrap it tightly in plastic wrap and foil before freezing. Consume within a month for the best taste, and thaw gently in the refrigerator before reheating or enjoying cold.

Reheating

Reheat the salmon gently in a low oven (around 275 degrees Fahrenheit) covered with foil to keep it moist. Avoid the microwave if possible, as it can cause uneven heating and dryness.

FAQs

Can I use other types of mustard instead of Dijon?

Dijon mustard is preferred here for its smooth texture and sharp yet subtle flavor, which complements the smoky salmon perfectly. However, whole grain or spicy brown mustard can work in a pinch, just expect a slightly different flavor profile.

What spices are in your dry rub?

My easy dry rub typically includes smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This blend enhances the salmon’s natural smoky sweetness without overpowering it.

Can I smoke the salmon on a charcoal or gas grill?

Yes! While a wood pellet grill is ideal for consistent smoke, you can use a charcoal grill with wood chips for smoke flavor or a gas grill with a smoker box. Just monitor the temperature closely to keep it steady around 225 degrees.

Is it safe to eat smoked salmon at 145 degrees internal temperature?

Absolutely. The USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit for safety. This temperature ensures the fish is thoroughly cooked but still moist and tender.

Can I add the dry rub to the skin side of the salmon?

It’s best to apply the dry rub only to the flesh side since the skin is usually left intact to keep the salmon moist and prevent sticking to the grill. The skin also provides a barrier that helps lock in juices during cooking.

Final Thoughts

Making this Smoked Salmon with Dijon Mustard and Dry Rub Recipe is like opening a delightful flavor treasure chest that transforms simple salmon into something truly extraordinary. Whether you’re a seasoned cook or trying your hand at smoking for the first time, this recipe invites you to savor the smoky, tangy, and savory notes that make every bite feel like a celebration. Give it a try—you might just discover your new favorite way to enjoy salmon!

Smoked Salmon with Dijon Mustard and Dry Rub Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 9 reviews

Author: Sara
Total Time: 1 hour 10 minutes
Yield: 2 servings

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Description

This smoked salmon recipe delivers tender, flavorful fish infused with a subtle smoky aroma from a wood pellet grill. The Dijon mustard and dry rub create a beautifully seasoned crust while smoking at a low temperature ensures moist and flaky salmon. Perfect as a sophisticated appetizer or a main course paired with a refreshing lemon dill yogurt sauce.

Ingredients

Salmon

8 oz. salmon fillet
1 teaspoon Dijon mustard
2–3 teaspoons dry rub (your choice of seasoning blend)

Serving Suggestion

Lemon dill yogurt sauce (optional, for serving)

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Instructions

Preheat Wood Pellet Grill: Turn the wood pellet grill to the smoke setting to begin preheating and generating smoke for flavor infusion.
Apply Dijon Mustard: Rub the flesh side of the salmon thoroughly with 1 teaspoon of Dijon mustard, making sure to cover all sides, including the edges, to help the dry rub adhere and add moisture.
Season with Dry Rub: Sprinkle 2-3 teaspoons of your chosen dry rub evenly across the mustard-coated flesh, creating a thin, uniform layer for enhanced flavor.
Place on Grill: Position the salmon fillet on the grill grate with the skin side down, then adjust the temperature to 225°F to set the smoking environment.
Smoke the Salmon: Allow the salmon to smoke for approximately 1 hour, or until the internal temperature reaches 145°F at the thickest part, ensuring it is fully cooked and tender.
Rest and Serve: Remove the salmon from the grill and let it rest for 5 minutes. Serve warm accompanied by a lemon dill yogurt sauce for a bright, creamy contrast.

Notes

Use a reliable meat thermometer to check the salmon’s internal temperature for perfect doneness.
Adjust the amount and type of dry rub based on personal preference for spice and flavor.
Letting the salmon rest after smoking helps redistribute juices for a moist texture.
Experiment with different wood pellets like apple or cherry to vary the smoky flavor.
Lemon dill yogurt sauce adds freshness but can be substituted or omitted if desired.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Main Course
Method: Smoking
Cuisine: American