Sesquicentennial Salt Cured Maple Salmon

1. 1

   1. Mix all dry ingredients together in a mixing bowl until completely combined.

2. 2

   2. Coat salmon in cure, and reserve 40 per cent of mixture.

3. 3

   3. Lay salmon skin side down on a baking sheet with half of remaining cure underneath.

4. 4

   4. Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.

5. 5

   5. Wrap tightly in cellophane and leave in refrigerator for three days.

6. 6

   6. Flip salmon once every 24 hours for best results.

7. 7

   7. Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias.

* Per serving · 4 servings · Values may vary.

No additional tips available.