With the help of food 52 cooking blog, I’ve made this salmon countless times. It’s a quick-to-be-executed favorite, equally fit for a dinner party or a weeknight meal, and, I can’t help but relish the fact that it involves one of my favorite utensils: a brush. With loaded strokes, I slather the fish in a delicious overcoat of maple syrup and cardamom — a pair that strikes a beautiful chord between sugar and spice. Smoky paprika and cayenne pepper finish the glaze with a hit of heat, and after a stint in the oven, the salmon emerges dripping in caramelization. For an even smokier finish, I recommend grilling it on a wood plank over charcoal. To get more yummy food ideas for your home check out the link http://www.food52.com/blog



1 pound wild salmon filet, de-boned

1/4 cup maple syrup

 2 teaspoons ground cardamom

1 teaspoon smoked paprika

 pinch cayenne pepper

 salt and pepper

1. Preheat oven to 450 dgF. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste.

2. Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn’t already) and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about 5 to 10 minutes while the salmon rests.

3. Place the salmon in the preheated skillet (scale-side down) and cook for about 10 minutes. Brush more glaze onto the salmon and cook for an additional 3 to 5 minutes until the salmon is cooked to your liking. (Time will vary depending on thickness of fish and preferred pink-ness of interior).


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