• Remove the scales and pin bones from the salmon fillet, if it hasn't already been done.  Leave the skin on.
• Cut the salmon fillet into individual portions.
• Fill a shallow bowl with the sesame seeds.  Dip the tops of the salmon fillet portions into the sesame seeds so that a sesame 'crust' is formed, then set the fish aside.
• Prepare the sauce, if you haven't already done so.
• Heat a non-stick or cast iron skillet over medium-high heat.  Add the butter and oil and melt/swirl to cover the bottom.
• Add the fish, skin side down.  Cook until the skin is browned and the fish is starting to cook through from the bottom (about 4-5 minutes).  Spoon butter/oil over the tops of the fillets as they cook.
• Gently flip the fish over and cook, sesame-seed-side down, for an additional 2 minutes or so.  Remove the finished fish from the pan.
• Add the finished sauce to the hot pan.  It will quickly come to a boil, so don't let it sit in the pan too long or it will scorch the sugars.  Pour the sauce (now combined with butter/oil and some stray sesame seeds) into a bowl to serve.
• Serve the salmon fillets with sauce poured over top.  Garnish with chopped scallions and fried shallots, if using.

Maple Soy Glaze

• Combine all of the ingredients except for the corn starch in a small pot.
• Bring to a gentle boil over medium heat, then reduce to low.  Simmer until the sauce is reduced by about 1/3.
• Combine the corn starch with about 1 tbsp of water in a small bowl.  Whisk/mix until well-combined, then stir into the sauce to thicken it somewhat.  Set the finished sauce aside.  It can be refrigerated for a week, or frozen for many months.