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Maple-Cured British Columbia Coho Salmon

For a true taste of British Columbia at home, try this maple-cured salmon recipe

A favorite with passengers on the Rocky Mountaineer is a sweet and smoky salmon recipe that uses Canadian maple sugar during the curing process. Chefs Jean Pierre Guerin and Frédéric Couton share this salmon recipe and much more in the cookbook “Eat Play Love: Regionally Inspired Cuisine by Rocky Mountaineer.”


Red cedar jelly should be available in most fine food stores.


For the salmon

  • 32 Ounces Coho salmon fillets
  • 3/4 Cups maple sugar chunks
  • 2 Tablespoons sea salt, coarse
  • 2 Tablespoons extra virgin olive oil

For the red cedar emulsion

  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons xérès vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1/4 Cup red cedar jelly
  • Salt and pepper, to taste


For the salmon

Portion salmon into 8 equal pieces (2 per person).
Crush the maple sugar and mix in with the salt.
Coat the salmon fillets with the mixture and let cure for up to 4 hours.
Remove salmon fillets from the cure, discarding the excess salt and sugar.
Place fillets on an olive oil-greased baking sheet and cook at 475°F for up to 10 minutes, until salmon juices start to caramelize.
Remove from heat.

For the red cedar emulsion

Mix the mustard with vinegar, salt, and pepper.
Transfer to a high-speed blender, add in the olive oil and red cedar jelly, and blend on a medium to high speed.
Check the seasoning and use immediately.
Place the cooked salmon fillets in the center of the plate. Drizzle with red cedar emulsion.
Serve with fresh seasonal vegetables, market wild mushrooms, and your favorite rice or potato dish.