In a small bowl, whisk together the maple syrup, ginger, garlic, soy sauce, vinegar and 3 tablespoons olive oil. Set aside.
Heat a large (12-inch) dry cast-iron skillet over medium-high heat for 3 minutes, until it’s extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately.) Meanwhile, pat the salmon fillets dry with paper towels, brush both sides with olive oil, and season all over with salt and pepper.
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 to 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, and pour the glaze over the salmon, making sure to coat the fillets. Sprinkle with the scallions if using and serve hot.Note: I grate the ginger and garlic on a microplane zester. If you don't have one, you can finely mince them with a knife instead.Copyright 2018, Lidey Heuck, All Rights Reserved