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MAKE THE MINUTES COUNT: Prepare the glaze while the broiler heats. Try to find fillets that are of similar size (about 6 ounces each) for even cooking times. If the fillets are thinner than 1 ¼ inches, they will cook much more quickly and won’t have enough oven time to glaze nicely. This recipe will work with both skin-on and skinless fillets.
HEAT AND PREP BROILER PAN: Adjust oven rack 6 inches from broiler element and heat broiler. Line broiler pan bottom with foil, set broiler pan rack on top, and spray rack with vegetable oil spray.
PREPARE GLAZE: Simmer maple syrup and soy sauce together in small saucepan over medium heat until mixture is syrupy and measures roughly ½ cup, 3 to 5 minutes.
SEASON AND GLAZE SALMON: Pat salmon dry with paper towels and season with salt and pepper. Lay salmon skin-side down on broiler pan (spaced about 1 inch apart). Reserve 2 tablespoons of glaze in clean bowl for serving, then brush half of remaining glaze evenly over salmon.
BROIL SALMON: Broil until all but very center of fish has turned from translucent to opaque, 10 to 12 minutes, brushing salmon again with remaining glaze halfway through broiling.
ADD RESERVED GLAZE AND GARNISH: Drizzle reserved glaze over salmon and sprinkle with sesame seeds before serving.