Preheat Your Oven: First things first, preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper for easy clean-up.

Prepare the Glaze: In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice, grated ginger, and red pepper flakes (if using). Set it aside for a moment to let the flavours meld.

Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. This is a crucial step for getting a good sear and crispy skin. Season both sides generously with salt and freshly ground black pepper.

Sear the Salmon (Optional but Recommended): Heat the olive oil in a large, oven-safe skillet or frying pan over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down. Sear for 2-3 minutes, without moving them, until the skin is golden and crisp. This step adds incredible texture. I find that pressing down gently on the fillets with a spatula for the first 30 seconds helps the skin make full contact with the pan.

Glaze and Roast: If you used an oven-safe skillet, you can proceed directly. If not, transfer the seared salmon fillets to your prepared baking tray, skin-side down. Spoon about half of the honey-garlic glaze over the top of the fillets, ensuring they are evenly coated.

Bake to Perfection: Place the baking tray or skillet in the preheated oven. Bake for 8-10 minutes. After this time, remove the salmon from the oven and spoon the remaining glaze over the fillets. Return to the oven and bake for another 3-5 minutes. The salmon is cooked when it flakes easily with a fork and is opaque. You can check the internal temperature, which should be around 55-60°C for medium. Check out this guide from BBC Good Food on cooking salmon for more tips.

Rest and Garnish: Let the salmon rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist fillet. Garnish with finely sliced spring onions and a sprinkle of sesame seeds before serving.