1 lb (450 g) salmon fillet, skin on
1 Tbsp (15 mL) maple syrup
1 Tbsp (15 mL) powdered mustard
3 Tbsp (45 mL) kosher salt
3 Tbsp (45 mL) fresh lemon juice
2 tsp (10 mL) lemon zest
3 shallots, shaved with mandoline
3 to 4 bay leaves
2 to 3 large sprigs of dill (or 2 tsp/10 mL dried dill weed)
1 cup (250 mL) extra-virgin olive oil (approximately)


Coat salmon in maple syrup before scattering mustard and salt on all sides. Press dried ingredients into fish to coat.
Mix together lemon juice and zest, shallots, bay leaves, and dill to make a cure. Place salmon in snug, thoroughly cleaned container and pour cure over salmon. Seal container tightly, and refrigerate for 24 hours.
Thoroughly rinse fish under running water and discard any liquid. Clean container and return fish to it. Cover fish with olive oil, seal container tightly, and refrigerate for another 24 hours.
To serve, cut into thin slices. As your knife nears the skin (which will be thick from curing), turn it away from you to remove skin.
Serve with bagels and cream cheese, or create a wonderful sandwich with aioli. You can also make a salad by chopping some gravlax and mixing it with diced fresh English cucumbers (with the seeds removed), dill, salt, Spanish onions, and a touch of crème fraîche.