Prepare the Salmon: Take the salmon out of the fridge about 15 minutes before cooking to allow it to come to room temperature. Pat the fillets completely dry with a paper towel – this is the key to getting that gloriously crispy skin. Season both sides generously with salt and pepper.

Mix the Sauce: In a medium mixing bowl, whisk together all the sauce ingredients: honey, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and sesame oil. Set aside for a moment. In a separate small bowl, mix the cornflour with the cold water until smooth.

Sear the Salmon: Heat the olive oil in a large, non-stick frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the pan. Press down on each fillet with a spatula for 10-15 seconds to ensure the entire skin makes contact with the pan.

Cook the First Side: Let the salmon cook, undisturbed, for 5-6 minutes. You’ll see the colour change as it cooks up the side of the fillet. The skin should be golden brown and easy to lift from the pan.

Flip and Add the Sauce: Flip the salmon fillets over so they are skin-side up. Immediately turn the heat down to medium-low. Pour the prepared sweet chili sauce mixture around the salmon in the pan.

Thicken the Glaze: Let the sauce bubble and simmer gently for 2-3 minutes. As it reduces, use a spoon to baste the tops of the salmon fillets with the sauce. I find that this step really helps the flavour penetrate the fish.

Finish the Sauce: Pour the cornflour slurry into the pan and stir it gently into the sauce (avoiding the salmon). The sauce will thicken almost immediately into a beautiful glaze. Continue to cook for another 1-2 minutes, or until the salmon is cooked through to your liking. You can check for doneness with a fork; it should flake easily. For a precise check, the internal temperature should reach around 55-60°C for medium. You can find more detailed guidance on cooking fish safely from the Food Standards Agency.

Serve: Carefully remove the salmon from the pan. Serve immediately, spooning any extra glaze from the pan over the top. Garnish with sliced spring onions, toasted sesame seeds, and fresh coriander if you like.