Hmm, I've done a few maple glaze salmons. And a couple have been incredible. Usually for 4 of us, so not a ton of meat, right? I just use a tiny mixing bowl, a few tablespoons of the syrup + whatever else, stir and GO. I don't reduce anything on the stove; I'm too lazy for such sophistication unless following a recipe.
But don't go by me. My salmons likely aren't a true glaze, just a sticky maple sauce sorta. By the time it's cooked, it's all good. Maple is already sweet; don't know that i've ever added sugar to it?
I'm reminded of the problems with using BBQ sauce, or of adding soda to liquor: go easy, or you'll obscure the main event!