Mix the ingredients for the balsamic marinade in a small bowl or a measuring cup. Transfer the raw salmon fillets to a large ziplock bag or a sealable container along with the marinade. Seal the bag or container and marinate in the refrigerator for at least 1 hour, up to 24 hours.

When you’re ready to bake the salmon, put your oven on the high broil setting. Transfer the marinated salmon filets to a large casserole dish or a baking sheet, allowing the marinade to drip off before the transfer.

Broil on the rack that is third from the top for 10-15 minutes, or until the salmon is cooked through. Insert an instant-read thermometer into the thickest part of the fish to check its internal temperature. Salmon is fully cooked at 145 degrees F.

While the salmon is cooking, make the balsamic glaze.

Heat the balsamic vinegar and the pure maple syrup in a small saucepan or a small skillet over medium heat. Bring the mixture to a full boil, then reduce the heat to medium low. Continue cooking, stirring occasionally using a rubber spatula or wooden spoon, until the glaze has thickened. You’ll know if it is ready when it easily coats the back of a spoon.

Drizzle your desired amount of balsamic glaze over the salmon, or use a silicone brush to brush a light coating on top. A little bit goes a long way!