Prepare the Salmon: Take the salmon fillets out of the fridge about 15 minutes before cooking to bring them closer to room temperature. Pat the skin and flesh completely dry with a paper towel. This is crucial for getting crispy skin. Season the flesh side with a little freshly ground black pepper (the soy sauce will provide enough salt).

Mix the Sauce: In a small bowl or jug, whisk together the honey, soy sauce, rice vinegar, lemon juice, and sesame oil. In a separate tiny bowl, mix the cornflour and cold water together to form a smooth slurry. Set both aside.

Sear the Salmon: Place a large, non-stick frying pan over a medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the salmon fillets in the pan, skin-side down. What works best for me is to gently press each fillet down with a spatula for the first 30 seconds to ensure the entire surface of the skin makes contact with the hot pan.

Cook the Skin Side: Cook for 4-6 minutes, depending on the thickness of your fillets. Don't be tempted to move them around. The skin should be wonderfully crisp and golden, and you’ll see the colour of the salmon changing as it cooks through from the bottom up.

Flip and Add Aromatics: Reduce the heat to medium. Flip the salmon fillets over. Add the butter to the pan. Once it’s melted, add the minced garlic and grated ginger, and sauté for about 30-45 seconds until fragrant. Be careful not to burn the garlic.

Create the Glaze: Give the sauce mixture a quick whisk and pour it into the pan around the salmon. Add the cornflour slurry as well. Let it bubble and simmer for 2-3 minutes. The sauce will thicken into a beautiful, glossy glaze.

Baste and Finish: As the sauce thickens, use a spoon to baste the glaze over the tops of the salmon fillets repeatedly. This ensures every part of the fish is coated in that delicious flavour. The salmon is cooked when it flakes easily with a fork.

Serve Immediately: Remove the pan from the heat. Carefully transfer the salmon fillets to plates, spooning any extra glaze from the pan over the top. Garnish with sliced spring onions and toasted sesame seeds before serving.