Make the glaze: In a small bowl, whisk 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 minced garlic clove (or more), and 1 teaspoon grated ginger. Add a few drops of sesame oil and a pinch of red pepper flakes if you like gentle heat.

Prep the salmon: Pat the fillets dry with paper towels. This helps them sear and the glaze stick. Season lightly with salt and pepper. Go easy on the salt—soy sauce will add some.

Choose your method: You can bake, broil, or pan-sear. Baking is the most forgiving. Broiling gives a quick char. Pan-searing delivers a crisp skin. Pick what suits you tonight.

For baking: Heat the oven to 400°F (205°C). Line a sheet pan with foil or parchment and lightly oil it. Place salmon skin-side down. Brush with half the glaze. Bake 8–12 minutes, depending on thickness, brushing once more midway. It’s done when it flakes easily and is just opaque in the center.

For broiling: Position a rack 6 inches from the heat. Broil skin-side down on a foil-lined pan 6–8 minutes, brushing with glaze once or twice. Watch closely—broilers move fast. If the top colors too quickly, move it down a rack.

For pan-searing: Heat a nonstick or well-seasoned skillet over medium-high with a thin film of oil. Place salmon skin-side down and cook 4–6 minutes until most of the flesh turns opaque from bottom to top. Flip, reduce heat to medium-low, pour in the glaze, and spoon it over until the fish is glossy and cooked through, 1–3 minutes more.

Optional sauce boost: If you want extra sauce, warm a small splash of maple and soy (1:1) in a saucepan until slightly syrupy. Don’t boil hard or it can turn bitter.

Finish and serve: Let the salmon rest 2 minutes. Sprinkle green onions and sesame seeds, and add lemon or lime wedges. Serve with rice, quinoa, or roasted vegetables.