Place salmon fillets in a gallon size zip top storage bag or non reactive dish.
In a medium size bowl whisk together maple syrup, brown sugar, teriyaki, lime juice, ginger, red pepper flakes and minced garlic. Pour over salmon. Seal bag and chill for 1 ½ hours turning occasionally.
To prepare: Heat a large skillet over medium heat. Coat skillet liberally with cooking spray. (Start on medium heat and increase if needed, being careful not to burn glaze)
Add fillets to pan cooking for 3-4 minutes per side or until salmon easily flakes with fork. Add marinade to pan after first turn. Spoon glaze over fillets while cooking.
Serve immediately with rice and snow peas or asparagus drizzled with glaze.
Garnish with green onion and sesame seeds. May serve excess glaze on the side.