In a bowl, whisk together the maple syrup, soy sauce, sesame oil, minced garlic, and black pepper until well combined. Reserve about 1/3 cup of this marinade in a separate container for glazing later—this prevents cross-contamination with raw fish. Place the salmon skin-side up in a shallow dish or zip-lock bag and pour the remaining marinade over it, turning the fillet to coat both sides evenly. Refrigerate for 45 minutes, flipping the salmon halfway through. I like to use tamari instead of regular soy sauce because it has a deeper, less salty flavor that complements the maple beautifully.

While the salmon marinates during the last 10-15 minutes, preheat your grill to medium-high heat (around 400-425°F). Once hot, oil the grill grates thoroughly with a high-heat oil to prevent sticking. Remove the salmon from the refrigerator and let it sit at room temperature for about 5 minutes—this helps it cook more evenly.

Remove the salmon from the marinade, allowing excess liquid to drip off. Place the salmon skin-side down on the oiled grill grates and cook without moving it for about 4-5 minutes, until the skin is crispy and releases easily from the grates. Carefully flip the fillet and cook for another 3-4 minutes on the flesh side until the salmon is just cooked through and flakes easily with a fork. I find that leaving the skin-side down longer helps render the fat and creates a beautiful crispy exterior that really elevates the dish.

While the salmon finishes cooking, pour the reserved marinade from Step 1 into a small saucepan over medium-high heat. Bring it to a simmer and cook for 3-4 minutes, whisking occasionally, until the glaze has thickened slightly and coats the back of a spoon. Watch it carefully as it can thicken quickly once the maple syrup concentrates. This reduction intensifies the flavors and creates a glossy coating.

Transfer the grilled salmon to a serving platter or individual plates. Generously brush or drizzle the warm glaze over the top of each fillet, allowing it to pool slightly for a beautiful presentation. Garnish with the thinly sliced green onion and serve immediately while the salmon is still warm and the glaze is glossy.