Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil. If you prefer not to bake the salmon directly touching the foil, place a sheet of parchment on top of it to act as a barrier. Lightly coat the foil (or parchment) with nonstick spay. Place the salmon on top.
In a small bowl or larger liquid measuring cup, whisk together the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon easily with the sauce. Some of the sauce will run over the salmon and down the sides, which is just fine. Reserve the remaining sauce.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed (wrap any of the sauce that has pooled right up inside the foil with the fish). If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Bake the salmon for 15 minutes, until it salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil.
Brush the remaining sauce over the top of the salmon, then return the salmon to the oven, uncovered, and broil for 3 minutes, until the top of the salmon and the glaze slightly golden and the fish is completely cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook.
Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork at the thickest part, it's ready.
To serve, cut the salmon into portions. Sprinkle with chopped green onion and sesame seeds. Serve warm.
This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated. For reheating suggestions, see the blog post above.
TO USE LEFTOVERS: That said, there are still many yummy ways to use leftover salmon! Try serving it at room temperature over a salad the next day or mixed with fried rice for a tasty alternative.