Prepare the Salmon: Take the salmon fillets out of the fridge about 15 minutes before cooking. Pat them completely dry with a paper towel – this is crucial for getting that lovely crisp skin. Season both sides generously with salt and freshly ground black pepper.

Sear the Salmon: Heat the olive oil in a large, non-stick frying pan over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down. Cook for 5-6 minutes, pressing down gently on the fillets for the first minute to ensure the skin makes full contact with the pan. You're looking for the skin to be golden and very crisp.

Flip and Cook: Flip the fillets over and cook for another 2-4 minutes on the flesh side, depending on the thickness of your fillets. The salmon should be almost cooked through. Remove the salmon from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic (and ginger, if using) and cook for about 30 seconds until fragrant. Be careful not to let the garlic burn.

Combine Sauce Ingredients: Pour in the honey, soy sauce, and rice vinegar. Stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 1-2 minutes, until it has thickened slightly. What works best for me is watching for the bubbles to become larger and slower.

Glaze the Salmon: Return the salmon fillets to the pan, skin-side up. Spoon the honey garlic sauce over the top of each fillet, making sure they are well coated. Let them cook in the sauce for another minute or two, allowing the glaze to fully coat the fish.

Garnish and Serve: Remove the pan from the heat. Garnish the salmon with fresh chopped parsley or chives and a sprinkle of sesame seeds. Serve immediately with the extra sauce from the pan drizzled over the top.