Pat the salmon filets dry and place in a zipped-top bag.
In a medium bowl, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and orange zest. Pour half of the sauce over the salmon filets, coating them thoroughly. Reserve the other half. Refrigerate for at least 45 minutes or up to 5 hours.
Preheat oven to 375°F. Take the salmon out of the refrigerator and let it sit at room temperature for 20 minutes. Line a small baking sheet with aluminum foil. Place the two marinated salmon filets on the baking sheet and top with the sesame seeds. Bake for about 10-15 minutes depending on the thickness of the filet (estimate about 10 minutes per 1-inch thickness, measured from the thickest part of the filet). Checking with a fork, if the salmon flakes easily, it is ready. Place the baking sheet with the salmon on the top rack and broil for about 2-3 minutes to get crispier edges.
Remove cooked salmon from the oven. Drizzle with some of the reserved maple sauce, garnish with some minced scallions, and serve.
Notes
Leftovers keep well in the refrigerator for a few days. Reheat gently.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/maple-ginger-roasted-salmon/