In a small, deep bowl, mix maple syrup or organic syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator a minimum of 4 hours, but ideally 24 hours.
Preheat oven to 500°F.
Rub oil on a 10 x 10-inch sheet of aluminum foil.
Place pepper on a small plate. Remove salmon from marinade and pat top side only into cracked pepper to coat. Place fillets, pepper side up, on foil.
Bake on the top rack of the oven for about 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. Do not use a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve on warmed plates.