- Make sauce by combining its ingredients in a serving bowl. Cover and refrigerate sauce until needed. It can be made many hours in advance (see Note).
- To cook salmon, preheat oven to 400 F. Line a large, 18-x-13-inch or similar sized sided baking sheet with parchment paper. Set salmon skin-side-down on the baking sheet. Combine 3 Tbsp syrup, zest, cumin, paprika, ginger and cayenne in a small bowl. Brush salmon with half the maple syrup mixture; season with salt and pepper. Bake salmon 10 minutes. Now brush with remaining maple syrup mixture. Bake salmon 6 to 10 minutes more, or until cooked (see Note).
- Carefully transfer salmon to a serving platter. Spoon pan juices over the salmon. Garnish salmon with lemon slices and dill (or parsley) sprigs. Serve the sauce alongside the salmon, for spooning on the fish once plated. The salmon could be served hot or room temperature. Use a sharp knife to cut it, widthwise, into five or six servings.
Note: This recipe yields about 1 cup of sauce. That sauce will also go well with such things as boiled miniature potatoes and steamed asparagus or green beans, vegetables you could serve with the salmon. Salmon fillets vary in thickness, so when determining whether or not the fish is cooked, remember that when it is, it will feel slightly firm. Too soft means it’s not cooked through. When cooked, the fish will also start to separate slightly into flakes and a white protein may seep out from those flakes.
Options: If a whole side of salmon the sized called for in this recipe is unavailable, buy 750- to 800-gram piece of salmon fillet from our Seafood Department showcase and top and bake it as described in the recipe.
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Directions
- Make sauce by combining its ingredients in a serving bowl. Cover and refrigerate sauce until needed. It can be made many hours in advance (see Note).
- To cook salmon, preheat oven to 400 F. Line a large, 18-x-13-inch or similar sized sided baking sheet with parchment paper. Set salmon skin-side-down on the baking sheet. Combine 3 Tbsp syrup, zest, cumin, paprika, ginger and cayenne in a small bowl. Brush salmon with half the maple syrup mixture; season with salt and pepper. Bake salmon 10 minutes. Now brush with remaining maple syrup mixture. Bake salmon 6 to 10 minutes more, or until cooked (see Note).
- Carefully transfer salmon to a serving platter. Spoon pan juices over the salmon. Garnish salmon with lemon slices and dill (or parsley) sprigs. Serve the sauce alongside the salmon, for spooning on the fish once plated. The salmon could be served hot or room temperature. Use a sharp knife to cut it, widthwise, into five or six servings.
Note: This recipe yields about 1 cup of sauce. That sauce will also go well with such things as boiled miniature potatoes and steamed asparagus or green beans, vegetables you could serve with the salmon. Salmon fillets vary in thickness, so when determining whether or not the fish is cooked, remember that when it is, it will feel slightly firm. Too soft means it’s not cooked through. When cooked, the fish will also start to separate slightly into flakes and a white protein may seep out from those flakes.
Options: If a whole side of salmon the sized called for in this recipe is unavailable, buy 750- to 800-gram piece of salmon fillet from our Seafood Department showcase and top and bake it as described in the recipe.