Pat the salmon fillet thoroughly dry with paper towels. Ensure all moisture is removed for optimal curing.

In a small bowl, combine the kosher salt, brown sugar, pure maple syrup, freshly ground black pepper, and the optional fresh dill. Mix well to create a uniform curing mixture.

Lay a large piece of plastic wrap on a clean working surface. Spread about one-third of the curing mixture evenly over the plastic wrap in an area slightly larger than your salmon fillet.

Place the salmon fillet, skin-side down, directly on top of the curing mixture spread on the plastic wrap.

Spread the remaining curing mixture evenly and thoroughly over the flesh side of the salmon, ensuring it is fully coated.

Tightly wrap the salmon in multiple layers of plastic wrap, making sure there are no air gaps. This helps to create a sealed environment for curing.

Place the wrapped salmon in a shallow dish or baking pan. This is important to catch any liquid (brine) that will be released by the salmon during the curing process.

Refrigerate the salmon for 24 to 48 hours. Every 12 hours, flip the salmon over and drain any accumulated liquid from the dish. This ensures even curing.

After the desired curing time, unwrap the salmon and thoroughly rinse off all the curing mixture under cold running water. Pat it completely dry with paper towels.

To serve, place the salmon skin-side down and slice it very thinly against the grain using a sharp knife. You can remove the skin either before or as you slice. Discard the skin.

Enjoy your delicious homemade maple cured salmon immediately or store any leftovers in an airtight container in the refrigerator.