Ingredients
4 à 6 servings

• 1 salmon fillet, about 1 kg (approximately 2¼ lb), as thick as possible, skin on
• 1 litre (4 cups) water
• 60 g kosher salt (6% of the water quantity)
• 125 ml (½ cup) PRESTIGE organic maple flakes, plus more for serving
• 125 ml (½ cup) gin or rum
• 125 ml (½ cup) PRESTIGE maple syrup

Preparation

1. Cut the salmon into 1½-inch (3.5 cm) cubes, leaving the skin on to protect the fish during cooking.
2. In a bowl, prepare a brine by combining the water, salt, and maple flakes.
3. Add the salmon cubes to the brine and refrigerate for 12 hours, ideally.
4. Drain and rinse the salmon, then place it on a wire rack and let it air-dry in the refrigerator for 6 to 12 hours.
5. When ready to cook, preheat the barbecue or smoker to a low temperature, between 350 and 400°F (180 and 205°C).
6. In another bowl, combine the gin and maple syrup.
7. Cook the salmon cubes over indirect heat, skin-side down, for 30 minutes to 1 hour. Brush them regularly with the maple syrup mixture until their internal temperature reaches 127°F (53°C) on a cooking thermometer.
8. Remove the salmon from the barbecue, then remove the skin from the cubes.
9. Sprinkle with maple flakes before serving. Enjoy!