Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a baking dish or a rimmed baking sheet with aluminium foil or parchment paper. This will save you a lot of scrubbing later!

Season the Salmon: Pat the salmon fillets completely dry with a paper towel. This helps the skin get crisp (if using) and allows the glaze to adhere better. Place them in the prepared dish, skin-side down if they have skin. Drizzle with the olive oil and season lightly with salt and pepper.

Whisk the Glaze: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil until everything is well combined.

First Glaze and Bake: Pour about half of the honey glaze mixture over the salmon fillets. Use the back of a spoon to spread it evenly over the tops and sides. Place the dish in the preheated oven and bake for 8-10 minutes.

Second Glaze and Grill: After 8-10 minutes, carefully remove the dish from the oven. Switch the oven setting to the grill (broiler) on a medium-high heat. Spoon the remaining glaze over the fillets. What works best for me is to ensure a thick, even layer for the final grilling step.

Grill to Finish: Return the dish to the oven, placing it on a higher rack about 15-20cm from the grill element. Grill for 2-4 minutes, watching it like a hawk. The glaze should bubble and become sticky and slightly charred in spots. Do not walk away, as the honey can go from caramelised to burnt very quickly!

Rest and Serve: Carefully remove the salmon from the oven. Let it rest in the dish for a couple of minutes. The fish will continue to cook slightly from the residual heat. Garnish with a sprinkle of sesame seeds and sliced spring onions before serving.