Preheat oven to 350 °F (190 °C).
Oil and season the salmon pieces, place on a cookie sheet and cook in the center of the oven for 12 to 18 minutes depending on their size.
While the fish is cooking, in a saucepan, cook the apple juice, the maple vinegar, the shallots and the ginger on low heat until it turns to marmalade.
Gradually add the butter while stirring with a spoon or a whisk until a smooth texture is reached. Season to taste.
Add the cream and keep cooking for 1 or 2 minutes.
Incorporate the white butter syrup and heat for 1 minute.
To serve, remove the skin and the bones from the steaks. Cover the bottom of a serving platter with white maple and ginger butter, place the salmon in the center and garnish with coriander or parsley.