Salmon Gravlax with Maple Sugar


Ingredients (4  to 6 servings)

  • 450g (1lb) of fresh salmon filet, deboned, with skin
  • ¼ cup of coarse grain salt
  • ¼ cup of grated maple sugar
  • 2 tablespoons of crushed black pepper
  • ¼ cup of fresh dill, chopped
  • 1 lemon, sliced
  • 2 tablespoons of maple syrup



  1. Place the filet on aluminum foil, skin down.
  2. Mix salt, maple sugar, pepper and dill in a small bowl.  Spread this mixture all over the fish.
  3. Put the lemon slices on top and sprinkle with maple liqueur or white wine.  Wrap the aluminum foil around the fish and place in a shallow dish.
  4. Let marinate in the fridge for 24 to 48 hours (24 hours for tender skin and longer for a stronger flavour)
  5. Rinse the salmon rapidly under cold water.
  6. Wipe dry carefully.
  7. Slice thinly. Serve with maple syrup dijonnaise, a drizzle of olive oil and lemon or with home made mayonnaise made with plenty of lemon.

Source : Fédération des producteurs acéricoles du Québec

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