Pat the salmon dry. Use paper towels to remove excess moisture so you get a good sear. Lightly season with salt and a few grinds of black pepper.

Make the glaze. In a small bowl, whisk together maple syrup, minced garlic, soy or tamari, lemon juice or vinegar, and Dijon (if using). Add a pinch of red pepper flakes if you like heat.

Preheat your pan. Set a large skillet over medium to medium-high heat. Add oil and let it shimmer. You want the pan hot enough to sear, but not smoking.

Sear the salmon. Place fillets in the pan, presentation side down (the side that was not skin). Cook 2–3 minutes until lightly golden and the edges begin to turn opaque. If using skin-on salmon, flip and cook skin side down for another 2 minutes.

Add the glaze. Turn heat to medium. Pour the glaze around the salmon and add butter, if using. Tilt the pan and spoon the bubbling glaze over the fillets as it thickens. This usually takes 2–4 minutes.

Watch for caramelization. The glaze will reduce to a shiny, syrupy consistency. It should coat the back of a spoon. Avoid high heat, which can burn the sugars. If it thickens too quickly, add a splash of water to loosen.

Finish to your preferred doneness. Salmon is medium at about 125–130°F in the center. It should flake easily but stay juicy. Remove from heat as soon as it’s nearly there; carryover heat will finish it.

Rest and garnish. Let salmon rest 2 minutes. Spoon any remaining glaze over the top. Sprinkle with chopped parsley or chives and serve with lemon wedges.