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Gather the ingredients.
Lay salmon fillets on a piece of paper towel and dry carefully. Check fish over for any bones. Remove with tweezers if you find any. Lay fillets side by side in a glass or ceramic dish.
Combine maple syrup, lemon juice, soy sauce, garlic, and ginger and mix thoroughly. Add chile flakes and stir again.
Pour marinade over salmon. Cover and let marinate for 20 minutes at room temperature. Turn after 10 minutes, so all sides of fillets come into contact with marinade.
Heat a griddle or cast-iron frying pan over high and add oil. Heat until hot but not smoking.
Take fillets one at a time from marinade and carefully transfer to pan. Cook 2 minutes.
Reduce heat to medium and cook fillets for 4 minutes.
Then flip over and cook for an additional 4 minutes. Remove from pan and keep warm.
While salmon is cooking, transfer marinade to a small saucepan and bring to a gentle boil. Reduce to create a thick, syrupy sauce, then strain.