You don’t have to swim upstream to make some sweet and tangy seafood.
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In medium saucepan, combine maple syrup, vinegar, soy sauce, lime juice, and garlic. Set aside.
In 12-inch nonstick skillet, sprinkle ¼ teaspoon salt and ¼ teaspoon pepper in even layer. Place salmon fillets, skin side down, in skillet. Wash your hands. Sprinkle tops of fillets with ¼ teaspoon salt and ⅛ teaspoon pepper.
Cook salmon over medium heat, without moving salmon, until fat begins to puddle around fillets and skin begins to brown, 6 to 8 minutes.
Use tongs and spatula to carefully flip fillets (see photo below). Cook, without moving fillets, until center of each fillet registers 125 degrees on instant-read thermometer. Turn off heat. Transfer fillets, skin side down, to serving platter. Cover platter with aluminum foil.
Gently slide spatula under fish to loosen skin from skillet, then use tongs to flip fish.