Pat the salmon dry. Use paper towels to remove surface moisture so you get a better sear. Season both sides with salt and pepper.

Make the chili-garlic glaze. In a small bowl, mix 2–3 tablespoons chili oil, 2 grated or finely minced garlic cloves, 1 teaspoon soy sauce, 1 teaspoon honey, 1 teaspoon rice vinegar, and the zest of half a lemon or lime. Taste and adjust: more chili oil for heat, more honey if you want slightly sweeter, more vinegar for brightness.

Preheat your pan and oven. Heat a large oven-safe skillet over medium-high heat. Add 1–2 teaspoons of olive or neutral oil. Preheat the oven to 400°F (205°C) in case you want to finish the salmon inside.

Sear the salmon skin-side down (if using skin-on). Place the salmon in the hot pan and press gently with a spatula for 10 seconds so the skin makes full contact. Cook 3–4 minutes, until the skin is crisp and the sides of the fillet turn opaque about halfway up.

Flip and glaze. Turn the salmon and immediately spoon on the chili-garlic mixture. Let it bubble and coat the top, about 1 minute. Tilt the pan and baste with the oil and glaze for extra sheen.

Finish cooking. If the fillets are thick, slide the skillet into the oven for 3–5 minutes until the salmon reaches your preferred doneness (about 125–130°F/52–54°C for medium). For thin fillets, you can finish on the stovetop over medium heat for 1–2 more minutes.

Add citrus and garnish. Squeeze fresh lemon or lime juice over the salmon. Sprinkle with sliced scallions, chopped cilantro or parsley, and sesame seeds if you like.

Serve. Pair with steamed rice, garlic noodles, sautéed greens, or a crisp cucumber salad. Spoon any remaining pan juices over the top.