Ingredients:

  • 2 lbs (900 g) Salmon Fillet, skin on (King or Sockeye preferred)
  • 1 cup (220 g) Dark Brown Sugar, packed
  • ½ cup (100 g) Kosher Salt
  • 1 Tablespoon (15 ml) Freshly Ground Black Pepper
  • 1 teaspoon (5 ml) Smoked Paprika (optional)
  • ½ teaspoon (2.5 ml) Cayenne Pepper (optional)
  • ¼ cup (60 ml) Pure Maple Syrup (Grade A Dark/Robust Flavour)

Instructions:

  1. Prepare the Cure: In a medium bowl, thoroughly combine the brown sugar, kosher salt, black pepper, smoked paprika, and cayenne pepper (if using). Ensure there are no lumps.
  2. Coat the Salmon: Lay the salmon pieces skin-side down in a non-reactive dish. Evenly cover the flesh of the salmon with the cure mixture. Use all of the cure, patting it firmly onto the fish.
  3. Cure: Cover the dish and refrigerate for 12–24 hours. The cure will draw moisture out, forming a thick brine.
  4. Rinse and Pat Dry: Remove the salmon from the cure. Rinse the fish thoroughly under cold running water to remove all of the cure. Pat the salmon completely dry with kitchen paper.
  5. Achieve the Pellicle (Air Dry): Place the fish pieces, skin-side down, on a wire rack set over a baking sheet. Leave the uncovered salmon in the refrigerator for 2–4 hours (or up to 8 hours) until the surface is visibly dry, tacky, and shiny.
  6. Preheat the Oven: Preheat your oven to a very low temperature of 225°F (105°C). Place the rack with the salmon onto the prepared baking sheet.
  7. Initial Bake: Place the salmon in the preheated oven and bake for 1 hour without opening the door.
  8. First Glaze: After 1 hour, brush the surface of the salmon generously with half (1/8 cup) of the maple syrup.
  9. Continue Baking and Glazing: Return the salmon to the oven and continue baking for another 60–90 minutes, or until the internal temperature reaches 135°F – 140°F (57°C – 60°C).
  10. Final Glaze: Brush the salmon with the remaining maple syrup during the last 15 minutes of cooking. Remove from the oven once the desired temperature is reached.
  11. Rest: Let the salmon cool completely on the rack at room temperature. The texture will firm up considerably as it cools before serving.