Maple & Ginger Glazed Salmon

In a small bowl, whisk together the Pure Maple Syrup (2 Tbsp), Fresh Ginger (2 tsp), Garlic (2 cloves), Soy Sauce (2 Tbsp), Rice Vinegar (2 tsp), and about 3 tablespoons Extra-Virgin Olive Oil (as needed). Set aside.

Heat a large (12-inch) dry cast-iron skillet over medium-high heat for 3 minutes, until it’s extremely hot.

Meanwhile, pat the Skin-On Salmon Fillets (4) dry with paper towels, brush both sides with Extra-Virgin Olive Oil (to taste), and season all over with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

When the pan is ready, place the salmon fillets skin-side down in the pan and cook over medium-heat heat without moving for 4 minutes.

Using a pair of tongs, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook for 4-5 more minutes, depending on the thickness of the fillets. Insert a small knife into the thickest part of the salmon to check for doneness. The salmon should be slightly opaque in the center.

Transfer to a rimmed plate or serving dish. Pour the glaze over the salmon, making sure to coat the fillets. Sprinkle with the Scallions (to taste) if using and serve hot.