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.
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Recipe Information
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)
Instructions
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.
In a small bowl, mix together the sea salt, light brown sugar, and freshly cracked black pepper.
Brush the salmon flesh generously with the pure maple syrup, ensuring an even coating along the entire surface.
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.
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.
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.
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.
Using a sharp knife, slice the cured salmon thinly across the grain at an angle. Arrange the slices on a serving platter.
Garnish with fresh dill and serve with lemon wedges, if desired. Pair with crusty bread, bagels, or crackers for a delicious dish.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 28602 mg | 1244% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 122.3 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 59.6 mcg | 298% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2116 mg | 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.
