After decades of serving only vegetarian foods in its cafeteria, the Bastyr Dining Commons in April 2011 introduced sustainable animal proteins to the menu, starting with this fast favorite for many customers.
Whisk syrup, soy sauce and adobo in a pie dish. Add the salmon, turning to coat well. Marinate for 30 minutes, turning occasionally.
Drain marinade into small saucepan. Boil marinade until reduced to 1/2 cup glaze, about 5 minutes.
Heat a heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in the center, about three minutes on each side.
Place 1 salmon filet on each of four plates and drizzle with glaze.