Prepare the salmon: Pat each fillet dry with kitchen paper, then season the skin side generously with salt and pepper. You should feel the skin become tacky to the touch, which indicates it will crisp up beautifully.

Mix the glaze: In a small bowl, whisk together the honey, minced garlic, soy sauce, tomato purée, lemon juice, and water until the mixture is a smooth, deep amber colour. The aroma of raw garlic will be sharp and pungent, promising a bold finish.

Heat the pan: Place a large non-stick frying pan over medium-high heat and add the olive oil. When the oil shimmers and you see faint wisps of smoke rising, it is hot enough — this should take about 90 seconds.

Sear the skin: Lay the fillets skin-side down in the pan, pressing gently with a spatula for five seconds to ensure full contact. Listen for a vigorous sizzle; if it is too quiet, the pan isn't hot enough. Cook for 4 minutes, until the skin is a deep golden brown and releases easily from the pan.

Flip and add the glaze: Carefully flip each fillet — the cooked side should be crunchy and brittle to the touch. Pour the glaze mixture into the pan around the fillets, not directly on top, and add the butter. It will bubble immediately, and the smell of honey and garlic will fill your kitchen.

Baste and finish cooking: Reduce the heat to medium-low. Using a spoon, continuously baste the salmon with the bubbling glaze for 3 to 4 minutes. The glaze will thicken into a glossy, sticky coating, and the salmon will turn from translucent pink to a flaky, opaque coral colour. The internal temperature should reach 52°C for medium, or 57°C for well-done.

Rest the fillets: Transfer the salmon to a warm plate, skin-side up, and let it rest for 2 minutes. This allows the juices to redistribute, and the glaze will set into a shiny, lacquered shell that doesn't slide off.

Garnish and plate: Sprinkle the chopped chives or parsley over the top, and serve immediately with lemon wedges on the side. The contrast of the bright green herbs against the dark, glossy glaze is what makes this dish sing on the plate.