Prep the glaze: In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Taste and adjust for sweetness or saltiness. Set aside.

Pat the salmon dry: Use paper towels to dry the fillets. Season lightly with salt and pepper. Dry fish sears better and helps the glaze stick.

Choose your cooking method: You can bake, broil, or pan-sear. All work well. For the fastest, glossiest finish, pan-sear and finish with the glaze on the stovetop.

To bake: Heat oven to 400°F (200°C). Line a sheet pan with foil or parchment. Place salmon skin-side down. Spoon half the glaze over the fillets. Bake 8–12 minutes, depending on thickness, until the salmon flakes easily but is still slightly translucent in the center.

To broil: Set the rack 6 inches from the heat and preheat the broiler. Broil salmon with half the glaze for 6–8 minutes, watching closely to prevent burning. Broiling gives great caramelization fast.

To pan-sear: Heat a large skillet over medium-high. Add the neutral oil. Place salmon in the pan, presentation side down (or skin-side up), and sear 2–3 minutes until lightly browned. Flip, lower heat to medium, and pour in half the glaze. Cook 3–4 more minutes, basting as it thickens.

Thicken the glaze (optional): For a stickier finish, whisk cornstarch with 1 tablespoon water. Remove the salmon from the pan or sheet pan. Pour remaining glaze into a small saucepan, bring to a simmer, then whisk in the slurry. Cook 30–60 seconds until glossy.

Glaze and garnish: Brush or spoon the thickened glaze over the salmon. Sprinkle with sesame seeds and sliced green onions. Add a squeeze of citrus for brightness.

Serve: Pair with steamed rice, quinoa, roasted broccoli, sautéed bok choy, or a crunchy cabbage slaw. Spoon extra glaze over everything.