EagleTribune.com, North Andover, MA

May 2, 2013

Maple-Cured Salmon

Yankee ingredient adds sweetness

The Eagle-Tribune

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Jim Bailey, the Yankee Chef, has had professional cooks in his family for three generations. This recipe video highlights the Yankee Chef’s cured, baked salmon. Curing fish and meat is something that has been around for hundreds of years, and Bailey has put his own twist on it.

Bailey uses natural maple syrup to add a hint of sweetness to his cure, before allowing it to sit in the refrigerator for one hour. Maple has been a traditional ingredient in American cuisine for centuries. Native Americans were processing and using maple sugar well before Europeans ever arrived on the scene.

This Yankee cure consists of only a few ingredients: maple syrup, salt and “peppah” — “that’s how we say it here in New England,” Bailey jokes.

It wouldn’t be a Yankee cure without maple syrup, and that is what this chef is famous for.

After the salmon has cured, it is baked for 8 to 10 minutes, and works well as a main dish, topping for salads or in fish chowder.

Maple-Cured Salmon


2 whole salmon fillets

3/4 cup salt

3/4 cup maple syrup

1/4 teaspoon pepper


1. Prepare the cure by combining salt, pepper, and maple syrup in a medium bowl.

2. Coat the salmon fillets on both sides with the cure.

3. Place the coated salmon in the refrigerator. Allow the fillets to sit in the refrigerator for one hour.

4. Preheat the oven to 350 degrees Fahrenheit.

5. Bake the salmon for 8 to 10 minutes.

Recipe courtesy of Jim Bailey, the Yankee Chef, 2013.