Pat the salmon dry with kitchen paper. This step matters more than you might think — excess moisture stops the glaze from sticking and prevents that lovely golden crust from forming. Season both sides with salt and pepper. The fillets should feel dry to the touch, not slick.

Whisk the glaze in a small bowl: honey, soy sauce, minced garlic, and apple cider vinegar. Stir until the honey has fully dissolved into the liquid. You'll notice the mixture turning a uniform amber colour, and the sharp scent of vinegar will mellow as it combines with the honey.

Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil shimmers and you see faint wisps of smoke rising, it's ready. Lay the salmon fillets in the pan, presentation side down (the side that was facing up when you bought them). You should hear a satisfying sizzle — that's the sound of a good sear beginning.

Sear for 3-4 minutes without moving the fillets. The edges will turn opaque and golden, and you'll see the colour creeping up the sides. When you gently lift a corner with a spatula, the underside should be a deep golden brown. Flip each fillet carefully — the cooked side should look caramelised and slightly crisp.

Add the butter and glaze to the pan, pouring it around the fillets rather than directly on top. Reduce the heat to medium. As the butter melts, tilt the pan slightly so the glaze pools around the salmon. You'll smell the garlic becoming fragrant and the honey beginning to caramelise — a sweet, savoury aroma that fills the kitchen.

Spoon the glaze over the fillets continuously for 2-3 minutes. Use a spoon to baste the tops of the salmon with the bubbling glaze. The sauce will thicken and become sticky, clinging to the fish. The salmon should flake easily when pressed gently with a fork, and the internal temperature should reach 63°C if you're using a thermometer. The centre will be a warm, translucent pink when flaked.

Remove from heat immediately and transfer the salmon to serving plates. Spoon any remaining glaze from the pan over the top. Sprinkle with sesame seeds and spring onions if using. The glaze should be glossy and thick enough to coat the back of a spoon.