Place salmon flesh-side up on a tray, rub over salt and refrigerate for 1-4 hours (see note below).

MACADAMIA PANGRATTATO: Place ¼ cup of oil and the garlic in a large non-stick frying pan. Place pan over low-medium heat for 3-4 minutes for garlic to flavour the oil. Increase heat to medium-high; add breadcrumbs, capers and thyme to pan. Cook; turning occasionally with two spatulas, for 10 minutes or until golden and crisp. Transfer crumbs to a bowl; discard garlic. In the same pan, add remaining oil, cook celery for 3 minutes to soften slightly; stir in lemon juice. Add celery mixture to crumbs with macadamias and snipped parsley; stir to combine.

Adjust oven shelf to sit second rung from top of the oven and preheat oven grill to high. Line a large oven tray with foil. Top with a wire rack and a strip of foil the same length and width as the salmon; oil the foil.

Using paper towel, wipe salt off salmon and pat dry well. Transfer salmon, skin side down, to prepared oven rack and brush flesh with three quarters of the maple syrup. Grill salmon for 12 minutes. Remove salmon from oven and brush with remaining maple syrup. Switch oven setting to 240°C (220°C fan-forced); return salmon to oven, bake for further 5-8 minutes for medium or until an internal temperature of 40°C is reached.

Transfer salmon to a platter, scatter with Macadamia Pangrattato and drizzle with a little extra olive oil. Serve with lemon wedges.