You don’t have to swim upstream to make some sweet and tangy seafood.
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, 6 to 8 minutes. Turn off heat. Transfer fillets, skin side down, to serving platter. Cover platter with aluminum foil.
Starting salmon with the skin side down in a cold pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed. To help keep the fish from sticking and allow the fat to puddle under the fish (and not just around it), sprinkle a thin layer of salt and pepper over the cold pan before adding the fish. And make sure to use a nonstick pan.
Follow the steps on the next two slides to peel and mince garlic. Garlic is sticky, so you may need to carefully wipe it from the sides of the knife to get the pieces of garlic back onto the cutting board, where you can cut them. You can also use a garlic press to both peel and mince garlic—so easy.