Maple-Cardamom Glazed Salmon

By alasully
March 22, 2012
47 Comments


Author Notes: Now is as good a time as any to admit my current affair with cardamom. So addicted am I to the sweet-savory spice that I've been incorporating it into dishes wherever possible. Here it partners with one of my favorite ingredients for glazing salmon: maple syrup. The syrup and spice make a deliciously complex coat for the fish -- the glaze strikes a chord between sweet and savory, with smoky paprika and cayenne pepper adding a hit of heat. I cooked it in the oven, but for an even smokier finish, try grilling on a wood plank. alasully

Makes: 1 lb of fish

Ingredients

  • 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

Directions

  1. Preheat oven to 450 degrees. 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 five 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 3-5 minutes until the salmon is cooked to your liking.

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Reviews (47) Questions (2)

47 Comments

Michaelann June 15, 2016
Just made this tonight! Absolutely fantastic!! I've been looking for different ways to use cardamom besides cookies & cakes...this fit the bill!! I actually grilled it outside as it was warm in the Boston area today & worked out well. Made a Caesar dressing, goat cheese/oregano cream to serve with cold romaine leaves and balsamic roasted cherry tomatoes. Delicious!!
 
Adrienne February 25, 2016
This was a fantastic recipe. I too am obsessed with cardamom and it made the perfect meal with wild rice and sautéed kale.
 
Alaina C. May 14, 2015
This was very good! Will be making again.
 
miriamnz April 11, 2015
4 @ 110g serves 257 calories; 3 serves 343 calories
 
Joetta G. January 28, 2015
Just had this tonight for dinner and it was fantastic! I'm a big fan of cardamom, so it definitely wasn't too much for my tastes. I did set off the fire alarm twice because some of the glaze dripped into the pan and got too smoky, but it was worth it. :) Also, instead of smoked paprika I used 1/2 sweet and 1/2 spicy, which was yummy, and served with roasted veggies and Himalayan red rice.
 
SarahLloyd January 22, 2015
I found the amount of cardamon much too strong unfortunately. Next time I will cook it without or with a much smaller amount. Otherwise a nice dish, I assumed that this was cooked in the oven by the way not on the stove.
 
Ticketytwo October 19, 2014
Oops. I forgot to say, I made it with garlic ginger sautéed bok choy and put it on a bed of a quinoa wild rice blend
 
Ticketytwo October 19, 2014
I just made this and it was delicious! I also love cardamom. Put it in the oven on foil since I don't have a cast iron skillet. I used to, time to get a new one
 
FoodIsLove October 9, 2014
Loved the flavor. Will make it again. Have to admit that I made it on top of the stove in my cast iron skillet, skin side down(hot here in California and didn't want to heat up the kitchen). Used Costco wild salmon pieces and poured the maple syrup glaze into the pan while it cooked. Needed a bit of liquid so I added apple cider (yum) and finished the sauce at the end with a swirl of butter. Also served it with asparagus.
 
Nancy H. May 6, 2014
It was great, used Keta salmon, portion sized and baked just 10 minutes. Roasted garlic asparagus with it. Yum.
 
BadCat May 3, 2014
The flavor was a bit overpowering by itself but chopped up the salmon as an ingredient in a salad helped mellow the flavor.
 
kayakgirl April 4, 2014
Tasty. But not amazing. easy though. served with braised brussel sprouts and baked sweet potatoes with a yogurt curry sauce. yummy, healthy, filling.
 
MaggieMayI March 24, 2014
I've been making this regularly since I found the recipe. My family loves it. It's tied for our favorite way to do salmon. The other one is with cajun spices and a Seville orange marmalade-lime juice glaze. Both are outstanding.
 
ewesterschulte March 23, 2014
I have whole cardamom pods to grind. It's the green, right? Not brown pods.<br />
 
trefoiles August 1, 2018
Yes, but seed them first and bring just the seeds.
 
Ashley C. March 19, 2014
This looks amazing! Can't wait to try it. :)
 
Tim J. March 4, 2014
Not sure why I'm pre-heating my oven to 450 degrees to pan fry the salmon?
 
Ashley M. March 4, 2014
Step 2 says "Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests."
 
Ashley M. December 31, 2013
Only had regular paprika and opted for agave nectar instead of maple syrup and it was SO DELICIOUS. I cooked it at 400 for around 20 minutes and it came out perfect (I had some other items in the oven). Thank you so much for this simple, yet extraordinary recipe!
 
bgavin November 27, 2013
Made this last night. Used a quarter cup of New Hampshire syrup on 0.84 pound of salmon. I only had whole cardamom, used three big pods, smashed in the mortar and pestle. This was delicious and not over sweet, which I was concerned about.
 
EmHaleVT March 30, 2013
This was delicious. I made it with Vermont maple syrup on wild salmon. I didn't have cardamom and used cinnamon and nutmeg as a substitute. Really good. I'd definitely make this again. Thank you.
 
Mary E. January 8, 2013
This was wonderful. Thank you. I used canned salmon and just threw it in a skillet with the above spices. I let everything simmer for about 10 minutes. I used sugar free maple syrup since I'm watching my carbs. Great recipe.
 
kayakgirl April 4, 2014
hmmm. i know i'll come off like a bi%^&h, but sugar free maple syrup is nothing but chemicals with a touch of high fructose corn syrup. nothing redeeming about it at all. true maple syrup is a whole food, with lots of minerals, and far superior to any "product" produced in a factory. eat real food. better to pay the farmer now than the doctor later.