Heat up a sauté pan and add apple cider vinegar, ginger, and maple syrup. Once hot, add pears. Let simmer
Heat up a separate sauté pan on medium-high heat and add a splash of oil. Place salmon in the pan, skin side down and cook for 2-3 minutes. Turn the salmon over to cook other side for another 2-3 minutes. The skin should be nice and crispy when finished and can be removed if you prefer.
If you want the pear chutney to be juicy, put a lid on it while you cook it. If you want it to be thicker, don’t use a lid, but make sure to check often so it doesn’t burn! You can always add in water if needed.