Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a baking dish or tray with aluminium foil or baking parchment for easier cleanup. Lightly grease the foil.

Season the Salmon: Pat the salmon fillets completely dry with a paper towel. This helps the skin get crispier and allows the glaze to adhere better. Place the fillets in the prepared dish, skin-side down if they have skin. Drizzle with the olive oil and season lightly with salt and pepper.

Make the Glaze: In a small bowl, whisk together the runny honey, dark soy sauce, fresh lemon juice, minced garlic, and grated ginger until well combined. The mixture should be smooth.

First Glaze: Pour about half of the honey glaze mixture over the salmon fillets. Use the back of a spoon or a pastry brush to ensure each fillet is evenly coated.

Bake the Salmon: Place the baking dish in the preheated oven and bake for 12-15 minutes. The cooking time will vary depending on the thickness of your fillets. The salmon is cooked when it flakes easily with a fork. For a precise check, you can refer to the Food Standards Agency guidance on cooking fish safely.

Final Glaze and Grill: Remove the salmon from the oven and switch the oven setting to grill (broil) on a medium-high heat. Brush the remaining glaze evenly over the top of the fillets.

Caramelise: Place the salmon back in the oven, on an upper rack, and grill for 2-3 minutes. What works best for me is keeping a very close eye on it during this step, as the honey can go from perfectly caramelised to burnt very quickly. You're looking for the glaze to become bubbly and slightly browned at the edges.

Rest and Serve: Carefully remove the dish from the oven. Let the salmon rest for a couple of minutes. Garnish with toasted sesame seeds and fresh parsley, and serve immediately with fresh lemon wedges on the side.