Prep the salmon: Pat the fillets dry with paper towels. Season lightly with salt and black pepper. If using skin-on fillets, keep the skin dry to help it crisp.

Make the glaze: In a small bowl, whisk 1/3 cup soy sauce, 1/3 cup honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2–3 minced garlic cloves, 1 tablespoon finely grated ginger, and a pinch of red pepper flakes or a squeeze of sriracha if you like heat.

Optional thickener: For a thicker, ultra-sticky sauce, whisk 1 teaspoon cornstarch with 1 teaspoon water in a separate bowl. You’ll add this to the glaze later in the pan.

Heat the pan: Set a large nonstick or stainless skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.

Sear the salmon: Place the fillets in the hot pan, presentation side down (skinless side down if skin-on). Cook without moving for 3–4 minutes until golden. If skin-on, flip and cook skin side for another 2–3 minutes. Remove to a plate when just shy of done. The salmon will finish in the glaze.

Reduce the glaze: Lower heat to medium. Pour the glaze into the skillet. Let it bubble, stirring often, until slightly thick and glossy, about 2–3 minutes. If using cornstarch slurry, stir it in now and simmer 30–60 seconds until the sauce turns syrupy.

Coat and finish: Return the salmon to the pan. Spoon the glaze over each fillet as it simmers for 1–2 more minutes. You’re looking for a sticky coating and salmon that flakes easily but is still moist. Aim for an internal temperature of 125–130°F for medium.

Add sesame and garnish: Sprinkle in 1–2 teaspoons sesame seeds and toss to coat the glaze. Finish with sliced green onions and a small squeeze of lime or lemon if desired.

Serve: Spoon extra sauce over rice or noodles. Add steamed veggies on the side. Serve immediately while it’s glossy and hot.