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Makes
Serves: 8
Level
very easy
Prep Time
10
Cooking Time
2880
Total Time
2880

Ingredients

1
skinless salmon fillet (about 2 lb/1 kg)
2 cups
kosher salt
500 mL
1 cup
packed brown sugar
250 mL
1 cup
coarsely chopped fresh dill sprigs, plus more for garnish
250 mL
2 tbsp
cracked black pepper
30 mL
2 tbsp
Sensations by Compliments 100% Pure Canadian Maple Syrup
30 mL

Method

Step 1
Place salmon in 13 x 9-in. (3-L) ceramic or glass baking dish; trimming fillet to fit flat in dish (leave trimmings in dish).
Step 2
In bowl, mix together salt, sugar, 1 cup (250 mL) dill sprigs and pepper. Pat about half the mixture onto the salmon. Flip over the fillet; pat the rest of the salt mixture on top. Don’t worry of some salt mixture spills onto the dish.
Step 3
Cover baking dish with plastic wrap, allow enough slack in the wrap so it lays against the salmon (not taut across rim of dish). Place another baking dish of the same size onto the plastic wrap to weigh down the salmon. Fill the top baking dish with fruits or canned goods for added weight. The added pressure helps the curing process.
Step 4
Refrigerate 48 hr., until salmon feels firm to the touch. The cure mixture will turn into a brine. After curing, discard brine. Under cold water, rinse off pepper and dill sticking to the salmon. (Note: To prevent fillet from breaking or tearing, do not hold the fillet with hands during rinsing. Instead, place the fillet on a rack while rinsing under running water.) Pat salmon dry.
Step 5
Brush fillet with maple syrup. Place on a wire rack, set inside a baking sheet. Chill 3 to 5 hr. to air-dry. Wrap in plastic wrap and keep chilled up to 1 week. To serve, sprinkle fillet with finely chopped fresh dill before thinly slicing across the grain.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
200
Fat:
8 g
Saturated Fat:
1.5 g
Carbs:
5 g
Sugar:
4 g
Protein:
26 g
Cholesterol:
70 mg
Fiber:
0 g
Sodium:
300 mg