Pat the salmon dry. Use paper towels to remove excess moisture. This helps the glaze stick and encourages better browning.

Mix the glaze. In a small bowl, whisk honey, soy sauce, minced garlic, lemon juice, oil, black pepper, and red pepper flakes if using. Taste and adjust—if you want it tangier, add a splash more lemon; if you want more savory depth, add a bit more soy.

Marinate briefly (optional, 10 minutes). Place salmon in a shallow dish and spoon half the glaze over the top. Let sit while you preheat the oven or pan. This short rest boosts flavor without making the fish mushy.

Choose your cooking method. Oven: Preheat to 400°F (205°C). Line a sheet pan with foil or parchment. Place salmon skin-side down. Brush with some of the remaining glaze. Bake 8–12 minutes, depending on thickness, until the salmon flakes easily and is just opaque in the center.

Stovetop: Heat a nonstick or well-seasoned skillet over medium. Add a light film of oil. Place salmon skin-side down (if using skin). Cook 4–5 minutes, then flip and spoon glaze over the top. Cook 2–4 more minutes, basting as it thickens.

Air fryer: Preheat to 390°F (200°C). Add salmon to the basket, brush with glaze, and cook 7–10 minutes. Add more glaze halfway through for extra shine.

Finish with the glaze. Warm the remaining glaze in a small saucepan for 1–2 minutes to slightly thicken, or simmer the pan juices if cooking on the stovetop. Drizzle over the cooked salmon for a glossy finish.

Garnish and serve. Top with sliced green onions or chopped parsley and a sprinkle of sesame seeds. Serve with steamed rice, quinoa, roasted broccoli, or a crisp salad.