In a small bowl, whisk together the
Pure Maple Syrup (2 Tbsp)
Fresh Ginger (1/2 Tbsp)
Garlic (2 cloves)
Soy Sauce (2 Tbsp)
Rice Vinegar (1/2 Tbsp)
, 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)
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.