Step 1: Prepare the Maple Sesame Glaze

In a medium-sized bowl or a liquid measuring cup, combine all the glaze ingredients: pure maple syrup, low-sodium soy sauce, toasted sesame oil, minced ginger, minced garlic, rice vinegar, and 2 tablespoons of sesame seeds. Whisk everything together until it is well combined. This is your all-purpose marinade and glaze.

Step 2: Marinate the Salmon

Place the four salmon fillets in a shallow dish or a large resealable plastic bag. Pour about two-thirds of the prepared Maple Sesame Glaze over the salmon. Reserve the remaining one-third of the glaze in the bowl for later—this will be your finishing sauce.

Gently turn the salmon fillets to ensure they are fully coated in the marinade. Cover the dish (or seal the bag) and place it in the refrigerator to marinate for at least 15 minutes, but ideally for 30 minutes. This allows the flavors to penetrate the fish. Do not marinate for more than a few hours, as the acid in the vinegar can start to break down the texture of the salmon.

Step 3: Cook the Salmon (Choose Your Method)

Before cooking, remove the salmon from the marinade and let any excess drip off. Lightly pat the salmon dry with a paper towel (especially the skin side if using skin-on and pan-searing). Season lightly with salt and pepper. Do not discard the marinade the salmon was in! Pour it into a small saucepan.

Method A: Baking (Easy & Hands-Off)

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Arrange Salmon: Place the marinated salmon fillets on the prepared baking sheet, leaving some space between them.

3. Bake: Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. The salmon is done when it is opaque and flakes easily with a fork at its thickest part.

4. Optional Broil: For extra caramelization on top, you can switch the oven to the broil setting for the last 1-2 minutes of cooking. Watch it very carefully as the maple syrup in the glaze can go from caramelized to burnt in a matter of seconds.

Method B: Pan-Searing (For Crispy Skin)

1. Heat Pan: Place a large, non-stick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon of neutral oil.

2. Sear Salmon: Once the oil is hot and shimmering, carefully place the salmon fillets in the pan, skin-side down (if using skin-on). If using skinless, it doesn’t matter which side you start with.

3. Crisp the Skin: Immediately press down gently on the top of each fillet with a spatula for about 10-15 seconds. This prevents the skin from curling up and ensures it makes full contact with the pan for maximum crispiness. Cook for 4-6 minutes, undisturbed, until the skin is golden brown and crispy and you can see the fish is cooked about halfway up the side.

4. Flip and Finish: Flip the salmon fillets and cook for another 2-4 minutes on the other side, until cooked to your desired doneness. During the last minute of cooking on the second side, you can spoon some of the reserved glaze over the top.

Step 4: Prepare the Finishing Glaze

While the salmon is cooking, take the small saucepan containing the marinade that the salmon was sitting in. Place it over medium heat and bring it to a gentle simmer. Let it bubble for 3-5 minutes, stirring occasionally, until it has thickened slightly and becomes a syrupy glaze. This step is crucial for food safety (as it boils the raw fish marinade) and for creating the delicious sauce to top the salmon.

Step 5: Serve and Garnish

Place the perfectly cooked salmon fillets on a serving platter or individual plates. Drizzle the warm, thickened glaze from the saucepan generously over the top of each fillet. Garnish with the remaining fresh sesame seeds and the thinly sliced green onions. Serve immediately.