Prep the salmon: Pat the fillets dry with paper towels. Season lightly with salt and pepper on both sides. Let them sit at room temperature for 10 minutes while you make the glaze.

Make the glaze: In a small bowl, whisk together apricot preserves, ginger, garlic, soy sauce, rice vinegar, honey, and sesame oil. Add red pepper flakes or sriracha if you want some heat. Taste and adjust—add a splash more vinegar if it feels too sweet, or a bit more honey if it tastes sharp.

Choose your method: You can bake, broil, or pan-sear. Baking is easiest and most hands-off; pan-searing gives a crisp edge; broiling finishes with a glossy char. Times below assume 1-inch thick fillets.

To bake: Heat the oven to 400°F (200°C). Line a sheet pan with foil and lightly oil it. Place salmon skin-side down. Brush with about half the glaze. Bake 7–9 minutes, then brush with more glaze and bake 2–4 minutes more, until the center is just opaque and flakes gently.

To broil: Set an oven rack 6 inches from the heat and preheat the broiler. Line a sheet pan with foil. Brush fillets with glaze and broil 5–7 minutes, rotating the pan once for even color. Brush on a final coat in the last minute for a shiny finish.

To pan-sear and glaze: Heat a nonstick or well-seasoned skillet over medium-high with a thin film of oil. Place salmon skin-side down and cook 4–5 minutes until the skin is crisp and the fish is mostly opaque. Flip, lower heat to medium, and spoon in the glaze. Cook 1–3 minutes more, basting until glossy and just cooked through.

Check doneness: The salmon should flake easily but still look juicy in the center. Aim for an internal temperature of 125–130°F (52–54°C) for medium. Pull it a touch earlier if you like it more medium-rare.

Finish and serve: Transfer to plates, spoon any extra glaze from the pan on top, and sprinkle with scallions and sesame seeds. Serve with lime or lemon wedges for a fresh squeeze over the top.