In a small saucepan, combine maple syrup, lemon juice, ginger, crushed red pepper, soy sauce, lemon zest, and corn syrup. Cook and stir over medium-high heat until it just starts to boil and thicken, then turn off the burner.
Heat olive oil in a large skillet. Pat salmon filets dry and sprinkle the skin side with salt and pepper. Dust each filet with about a half teaspoon flour. Drizzle each with about 1-2 teaspoons of the sauce in the pot.
Place salmon filets skin side down in the hot skillet. (Don't crowd the pan, you don't want them to steam. Do it in batches if you don't have room.)
Cook over high heat for 1 1/2 to 2 minutes, or until there is a nice sear on the bottom. Sprinkle the top with salt and pepper, flour, and another drizzle of sauce, then flip. Cook for 30 seconds to 1 minute and then turn off the heat. Let sit in the pan for another couple minutes.
Serve with the maple glaze. There may be extra glaze, it's great drizzled over vegetables!