Prep the oven and pan: Heat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Lightly oil the surface to prevent sticking.

Pat the salmon dry: Use paper towels to remove excess moisture. This helps the glaze cling and promotes better browning. Season both sides with a pinch of salt and pepper.

Make the glaze: In a small bowl, whisk together honey, soy sauce, lime juice, garlic, ginger (if using), chili flakes or sriracha, and sesame oil. Taste and adjust heat and acidity to your liking.

Glaze the salmon: Place fillets skin-side down on the sheet. Spoon about half the glaze over the tops, coating evenly. Reserve the rest for basting and serving.

Roast: Cook for 8–12 minutes, depending on thickness. Thicker fillets will need closer to 12 minutes. You’re aiming for salmon that flakes easily but stays juicy in the center.

Optional broil for char: For extra caramelization, switch to broil for the last 1–2 minutes. Watch closely to prevent burning—the honey browns fast.

Baste and rest: Remove from the oven and spoon on some of the reserved glaze. Let the salmon rest for 3 minutes to lock in juices.

Garnish and serve: Top with sliced green onions and sesame seeds. Serve with lime wedges and any remaining glaze on the side.