This is my favorite way to prepare salmon. We use our grill pan but it works just as well to pan-roast the fish.
1 cup maple syrup
1/4 lemon juice
2 tablespoons soy sauce
1 tablespoon minced or grated ginger (if you're in a pinch, you can substitute 1 teaspoon dried ginger)
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
salt and pepper to taste
4 skinless wild salmon fillets
In a small saucepan over high heat, combine syrup, lemon juice, soy sauce, ginger, garlic and red pepper. Bring to a boil and then lower heat to maintain a gentle simmer. Reduce the glaze by 1/3 or to about 1 cup in volume.
Position oven rack in top 3rd of oven and preheat to 450.
Rinse salmon in cold water and pat dry. Sprinkle with salt and pepper. Spoon glaze on top of fish, using a brush to distribute.
In grill pan or regular pan over medium-high heat, add enough oil to cover bottom of the pan. Gently lay fish, glaze side down in pan and saute until glaze turns brown, about 2 minutes. Remove pan from heat and flip fish. Brush top of fish with glaze and transfer pan to oven until fish is done, about 4-6 minutes. Brush with any remaining glaze.
This is delicious served over a mixed green salad for a light meal or over rice.