In a small bowl, whisk together the Pure Maple Syrup (2 tablespoon), Fresh Ginger (2 teaspoon), Garlic (2 clove), Soy Sauce (2 tablespoon), Rice Vinegar (2 teaspoon), and 3 tablespoons Extra-Virgin Olive Oil (to taste). 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 Fillet (4) dry with paper towels, brush both sides with Extra-Virgin Olive Oil (to taste) and season all over with Kosher Salt 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 Scallion (to taste) if using and serve hot.