Cut salmon filet into four even sized pieces, leaving skin on.
Season each salmon piece with salt, pepper, garlic powder and chipotle pepper. Set salmon aside while you make Maple Chipotle Glaze.
In a medium bowl, whisk together maple syrup, chipotle peppers in adobo sauce, minced garlic, liquid aminos and lemon juice. Pour glaze into a baking dish large enough to hold salmon pieces.
Add salmon to baking dish with glaze flesh side down. Ensure all sides of salmon get coated with glaze. Cover dish with plastic wrap and marinate in the fridge for at least 30 minutes.
Once salmon is finished marinating, preheat oven to 425 degrees F. Also heat 2 tablespoons of olive oil in an oven proof skillet (I love cast iron) over medium high heat.
Add salmon to skillet flesh side down and cook for 2-3 minutes. Do not discard marinade! Flip salmon and cook for an additional 2-3 minutes. Pour remaining Maple Chipotle Glaze leftover in marinade pan into the skillet right on top of salmon.
Transfer skillet to oven and cook for 4-6 minutes for medium/medium-well. Remove salmon from oven, top with fresh chopped scallions and serve immediately.