Skin-on salmon fillets sear in a hot skillet until the edges turn golden, then get bathed in a glossy sauce built from tamari, maple syrup, rice vinegar, and a hit of fresh ginger. A quick cornstarch slurry thickens everything into a spoonable glaze that clings to every bite, while a splash of sesame oil rounds out the savory-sweet flavor. The fish stays tender and flaky thanks to that quick sear-and-simmer method, finishing right at the perfect internal temperature without any guesswork. Scattered scallions and sesame seeds add color and a little crunch on top, making this feel like a restaurant-quality dinner you pulled off in one pan. It's a reliable weeknight option that fits neatly into a gluten free routine, no special planning required.
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Whisk together the tamari, maple syrup, rice vinegar, grated ginger, and sesame oil in a small bowl. In a separate small bowl, stir the cornstarch into the water until dissolved, then stir the slurry into the sauce mixture. Set aside.
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
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