Maple Salmon Gravlax

Fish and Seafood / Recipes with Maple Syrup / Starters

Recipe — Salmon Gravlax with Maple Sugar
Cooling Time:
4 portions
Metric Imperial


  • 1 lb of fresh salmon filet, deboned, with skin
  • 1/4 cup coarse grain salt
  • 1/4 cup grated maple sugar*
  • 2 tablespoons crushed black pepper
  • 1/4 cup fresh dill, chopped
  • 1 lemon, sliced
  • 2 tablespoons maple syrup liqueur or white wine


  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.

*You can find maple sugar in organic and specialty food stores. Your regular grocer may be able to order it in for you. If unavailable, you can substitute maple sugar with 60 ml (1/4 cup) of maple syrup.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.