Prepare the Salmon: Take the salmon fillets out of the fridge about 10-15 minutes before cooking to allow them to come to room temperature. Pat them completely dry with a paper towel. This is crucial for getting a good sear. Season both sides lightly with a pinch of salt and black pepper.

Mix the Glaze: In a small bowl, whisk together all the ingredients for the glaze: sweet chilli sauce, soy sauce, honey, lime juice, minced garlic, grated ginger, red chilli flakes (if using), and sesame oil. Set aside.

Heat the Pan: Place a large, non-stick frying pan or skillet over a medium-high heat. Add the vegetable oil. Allow the pan to get properly hot – the oil should shimmer slightly.

Sear the Salmon: Carefully place the salmon fillets in the hot pan, skin-side up (if they have skin). Cook for 4-5 minutes without moving them. This will create a beautiful golden-brown crust. What works best for me is to resist the urge to poke or move the fish during this time.

Flip and Cook: Using a fish slice or spatula, flip the salmon fillets over. If you're using skin-on salmon, the skin should be wonderfully crisp. Cook for another 2-3 minutes on the other side.

Add the Glaze: Turn the heat down to medium-low. Pour the prepared sweet chilli glaze into the pan around the salmon fillets. Be careful as it may bubble and spit a little.

Simmer and Thicken: Let the sauce simmer gently for 2-3 minutes. As it heats, it will thicken into a lovely glaze. Use a spoon to baste the top of the salmon with the sauce from the pan. The salmon is cooked when it flakes easily with a fork. For definitive guidance, the Food Standards Agency recommends cooking fish until it's steaming hot and cooked all the way through.

Rest and Serve: Remove the pan from the heat. Let the salmon rest in the pan for a minute. Serve immediately, spooning any extra glaze from the pan over the fillets. Garnish with sliced spring onions, fresh chilli, and chopped coriander.