Pat the salmon dry. Use paper towels to remove surface moisture. This helps the glaze cling and encourages browning. Season lightly with salt and pepper on both sides.

Make the glaze. In a small bowl, combine chopped candied jalapeños, 2 tablespoons jalapeño syrup, honey or brown sugar (if using), soy or fish sauce, lime juice, vinegar, ginger, and garlic. Stir until glossy. Taste and adjust: add more syrup for sweetness or a squeeze more lime for brightness.

Preheat and prep. Heat your oven to 400°F (200°C). Set a large oven-safe skillet over medium-high heat and add the oil. You want it hot but not smoking.

Sear the salmon skin-side down. Place fillets in the pan, skin-side down. Press gently with a spatula for 10–15 seconds so the skin stays flat. Cook 3–4 minutes until the bottom edges turn opaque and the skin crisps.

Brush with glaze. Reduce heat to medium. Spoon or brush a generous layer of the candied jalapeño glaze over the top and sides of each fillet. Reserve a little for finishing.

Finish in the oven. Transfer the skillet to the oven and cook 4–6 minutes, depending on thickness, until the salmon is just cooked through and flakes easily. For medium, remove when the center is slightly translucent.

Broil for extra caramelization (optional). If you want charred edges, broil for 1–2 minutes, watching closely so the sugars don’t burn.

Rest and garnish. Let salmon rest 2 minutes. Spoon over the remaining glaze, sprinkle with sesame seeds and cilantro or green onion, and serve with lime wedges.