Maple Salmon Gravlax
Maple Salmon Gravlax
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Maple Salmon Gravlax

15 MIN
24 H
6 appetizers



Wasabi Cream (optional)



  1. In a glass dish slightly larger than the salmon fillet, combine the maple syrup and mustard. Set aside.
  2. Rub the salmon with the salt on both sides and place in the dish with the maple syrup mixture. Coat well. Cover with plastic wrap and refrigerate for about 24 hours, turning the salmon after 12 hours.

Wasabi Cream

  1. When ready to serve, whip the cream and wasabi in a bowl until soft peaks form.
  2. Drain the salmon and discard the brine. Pat the salmon dry with paper towels. Slice thinly and serve with the wasabi cream.


  1. Is there Aquavit in this recipe? One reader wrote about it but the ingredient list doesn’ Mention it?

  2. Excellent variation on the Scandinavian recipe. To stay in spirit and replace the aquavit, I added 1tbs or Sortilege, a maple liqueur. One question: can it be frozen if we have too much left?

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.