Mix the sugar and water in a small pan over medium heat until the sugar dissolves. Switch of the heat, stir in the barberries and allow them to soak.
Heat the olive oil in a pan, over medium heat, add the onion, cardamom, cloves and cook for up to 15 mins, stirring occasionally, until the onion starts caramelizing.
Add in the rice, salt, lemon zest, the drained barberries and mix them in followed by the boiled water to the pan.
Cover the pan, and cook over very low heat for 35 mins till the rice is soft.
8 mins before the rice is done add in the salmon, cover the rice and cook till done.
Switch off the heat and let sit for 5 mins before stirring in the chopped dill and toasted almond flakes and serve.