Easy Maple-Cardamom Salmon
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Ingredients
- 45 ml (3 tablespoons) olive oil
- 30 ml (2 tablespoons) maple syrup
- 5 ml (1 teaspoon) ground cardamom
- One 680 gram (1 1/2-pound) skin-on salmon fillet
- 10 ml (2 teaspoons) kosher salt*
- Dill sprigs for garnish (optional)
*Please note that the saltiness of kosher salt varies, and adjust seasoning to your taste.
Preparation
- Preheat oven to 135°C (275°F). Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.
2. Season each side of salmon with 5 ml (1 teaspoon) salt. Bake until salmon is firm but still pink in the center, 22–25 minutes; if you prefer salmon more well done, cook an additional 5 minutes.
3. Flake salmon into large pieces and arrange on a platter. Top with dill, if using.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
