Combine miso paste, maple syrup, soy sauce, rice vinegar, ginger and garlic in a bowl until silky smooth, about 1 minute.

Warm sesame oil in a nonstick skillet over medium-high heat until shimmering.

Pat salmon fillets dry with paper towels and season with black pepper.

Place fillets skin-side down and press lightly for 20 seconds, then cook for 3 minutes.

Flip salmon and brush generously with the miso-maple glaze.

Transfer the pan to a 375°F oven and bake for 5-7 minutes until just opaque in the center.

Let the salmon rest on a warm plate for 2 minutes.

Garnish with chopped green onions and optional sesame seeds.