• In a small baking dish or pie plate, whisk garlic, soy sauce, vinegar, mustard, maple syrup, salt and pepper until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
• Place salmon, skin-side down, into marinade.
• Flip salmon so it is flesh-side down in the marinade. Transfer to refrigerator for 1 hour.
• Remove fish from marinade and discard excess marinade. Cook salmon using your preferred method:

STOVETOP TO OVEN (RECOMMENDED):

• Heat 1 tablespoon vegetable oil in large oven-safe nonstick skillet over medium heat. Transfer salmon, flesh side down, to skillet. Cook 3 to 4 minutes, undisturbed, until salmon flesh is deep golden brown. Flip salmon so it is skin side down, then transfer pan to oven and continue cooking until salmon reaches an internal temperature of 145 degrees F.

OVEN:

• Preheat oven to 350 degrees F. Spray rimmed baking pan with nonstick spray, and place salmon, skin side down, in center of pan. Transfer to oven and bake until internal temperature of thickest part of fish reaches 145 degrees F.

GRILL:

• Brush grill with wire brush to remove any crumbs or crusty bits, then preheat grill for direct grilling over medium-high heat. Spray grill grates throughly with cooking spray. Place salmon, skin side down, directly on grill grates. Cover grill and cook 4 to 6 minutes or until skin is very crisp and fish is beginning to turn opaque. Using two heatproof spatulas if necessary, carefully flip fish. Cover grill and continue cooking until internal temperature of fish reaches 145 degrees F.