Maple Cured Salmon

Indulge in the luxurious flavors of Maple Cured Salmon, a no-cook masterpiece that's perfect for brunch spreads, holiday gatherings, or elegant appetizers. This recipe highlights the natural sweetness of pure maple syrup, balanced with a savory blend of sea salt, light brown sugar, and freshly cracked black pepper. The salmon is carefully cured over 24-48 hours, resulting in a silky, melt-in-your-mouth texture with a slightly smoky, caramelized undertone. Garnished with fresh dill and served alongside lemon wedges, this dish pairs effortlessly with bagels, crusty bread, or crackers for a sophisticated yet easy-to-prepare delicacy. Simple, stunning, and packed with flavor, Maple Cured Salmon is sure to impress at any table.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 6

Ingredients

• 1 pound Fresh salmon fillet (skin-on, boneless)
• 0.5 cup Maple syrup (pure)
• 0.25 cup Sea salt
• 0.25 cup Light brown sugar
• 1 tablespoon Black pepper (freshly cracked)
• 2 tablespoons Fresh dill (optional, chopped for garnish)
• 2 pieces Lemon wedges (optional, for serving)

Directions

Step 1

Place the salmon fillet skin-side down on a large piece of plastic wrap. Ensure the fillet is free of pin bones by running your fingers along the flesh and using tweezers to remove any bones if needed.

Step 2

In a small bowl, mix together the sea salt, light brown sugar, and freshly cracked black pepper.

Step 3

Brush the salmon flesh generously with the pure maple syrup, ensuring an even coating along the entire surface.

Step 4

Sprinkle the salt, sugar, and pepper mixture evenly over the salmon, pressing it gently onto the flesh. The curing mixture should cover the surface entirely.

Step 5

Wrap the salmon tightly in plastic wrap and place it on a rimmed baking sheet to catch any liquid that may seep out during the curing process.

Step 6

Set a heavy object, such as a small cutting board or a few cans, on top of the wrapped salmon to help press the salt and sugar into the flesh. Transfer the baking sheet to the refrigerator and leave it to cure for 24-48 hours.

Step 7

Once the curing time is complete, remove the salmon from the wrap and rinse it under cold water to remove the excess salt and sugar mixture. Pat the salmon dry with paper towels.

Step 8

Using a sharp knife, slice the cured salmon thinly across the grain at an angle. Arrange the slices on a serving platter.

Step 9

Garnish with fresh dill and serve with lemon wedges, if desired. Pair with crusty bread, bagels, or crackers for a delicious dish.

Nutrition Facts

Serving size	721.6 grams (721.6g)

Amount per serving	% Daily Value*
Calories	1460

Total Fat 59.30g	76%
Saturated Fat 14.20g	71%
Polyunsaturated Fat NaNg
Cholesterol 286mg	95%
Sodium 28602mg	1244%
Total Carbohydrate 137.50g	50%
Dietary Fiber 3.00g	11%
Total Sugars 122.30g
Protein 100.80g	202%

Vitamin D 2386IU	11930%
Calcium 236mg	18%
Iron 5mg	26%
Potassium 2116mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 27.1%

Carbs: 37.0%