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Remove salmon fillets from the refrigerator and allow to come to room temperature. Preheat grill to 450°F.
While the grill is preheating, whisk together the maple syrup, balsamic vinegar, ginger, garlic and crushed red pepper flakes in a small saucepan. Bring to boil over medium heat. Reduce heat to medium-low and continue cooking until sauce is reduced by ⅓ (it will have thickened slightly and will coat the back of a spoon). Remove from heat, season to taste with salt and pepper and divide evenly between two bowls, one for basting the grilled fish and one for serving.
Thoroughly pat salmon fillets dry with paper towels. Liberally brush both sides of salmon with avocado oil. Rub a paper towel soaked in avocado oil on the grill grates using a pair of tongs. Place salmon fillets SKIN SIDE UP on greased grates. Reduce grill heat to medium low and cook for 2 minutes or until fish releases easily from the grates.
Flip fish over and immediate brust fillets with half of basting sauce. Close grill for one minute. Repeat baste with remaining sauce and cook for another 30-60 seconds. Check fish for doneness and remove from grill. Serve with reserved sauce.