Maple Salmon Gravlax

Maple Salmon Gravlax

Servings : 8

Directions : 15 minutes

Cook in : 0 minutes


  • 1 salmon fillet with skin on and pin bones removed
  • 250 mL (1 cup) maple sugar
  • 125 mL (½ cup) kosher or coarse salt
  • 30 mL (2 tbsp) ground white pepper
  • 80 mL (1/3 cup) brandy
  • 1 bunch fresh dill


  • Coarse chop the dill
  • Brush the salmon with brandy
  • Mix together maple sugar, pepper and kosher salt to create a rub. Rub evenly over the salmon. The layer should be slightly thinner at the tail.
  • Cover with chopped dill
  • Wrap the salmon in cheesecloth and place it in a perforated pan set in a regular pan. Top with another pan and place 5 lb of weight on top to keep the cure in firm contact with the fillet.
  • Cure the salmon for 3 days in the fridge
  • Scrape off the cure and slice thinly

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