Ingredients
3 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon ground cardamom
1 (1 1/2-pound) skin-on salmon fillet
2 teaspoons kosher salt
Dill sprigs (for serving; optional)
Method
Sources
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Food scientist deconstructs cooking by component — water, fat, starch
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Adjustable stand — hold cookbook or tablet at eye level while cooking
Green pods — crush for chai, biryani, Scandinavian baking
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Food scientist deconstructs cooking by component — water, fat, starch
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Adjustable stand — hold cookbook or tablet at eye level while cooking
Green pods — crush for chai, biryani, Scandinavian baking
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Preheat oven to 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. Season each side of salmon with 1 tsp. 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). Flake salmon into large pieces and arrange on a platter. Top with dill, if using.