Easy Maple Sesame Salmon

Place the salmon fillets in a baking dish, sealable container, or zipped-top bag. Whisk the maple syrup, soy sauce, sesame oil, and garlic together in a medium bowl. Pour over the salmon fillets, coating them thoroughly. Cover the dish/seal the container or bag. Refrigerate for 15 minutes or up to 8–9 hours.

Preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.

Line the marinated salmon fillets on the baking sheet and top each with sesame seeds. Hold onto the used marinade—see step 4. Bake the salmon for 15–20 minutes depending on thickness, about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat. If desired (for crispier edges), broil the salmon on high for the last 3 minutes.

Pour the used marinade into a small saucepan or skillet. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.

Remove cooked salmon from the oven. Garnish with chopped scallion and serve with thickened maple glaze.