Add garlic, minced ginger, soy sauce, maple syrup, rice wine vinegar, salt and olive oil to a shallow bowl or plate and whisk together. Add filets and cover the top with marinade. Cover with plastic wrap and refrigerate for at least 20 minutes but no more than 2 hours.
Heat nonstick pan with a little olive oil over medium heat. Remove filets from marinade (do not discard marinade) and place in hot pan, skin side down. Cook for 2 minutes and then add in reserved marinade. Cook for another minute.
Flip salmon and cook for another 4 minutes or until sauce has thickened and salmon is at desired doneness. Remove from heat and let cool for a few minutes before plating. Serve over rice with a sprinkle of diced green onions and sesame seeds.