Pat the salmon dry. Use paper towels to remove excess moisture. This helps achieve better browning. Season lightly with salt and pepper on both sides.

Make the glaze. In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, lemon juice (or rice vinegar), sesame oil (if using), and a pinch of red pepper flakes.

Preheat your pan. Set a large nonstick or stainless-steel skillet over medium to medium-high heat. Add oil and let it heat until shimmering.

Sear the salmon. Place the fillets in the pan, presentation side down (the side that will face up when serving). Cook for 3–4 minutes without moving, until the edges look opaque and the underside is golden.

Flip and lower heat. Carefully flip the salmon. Reduce heat to medium-low to prevent the glaze from burning.

Add the glaze. Pour the honey-garlic mixture around and over the salmon. Spoon the sauce over the fillets as it simmers.

Finish cooking. Cook another 3–5 minutes, basting occasionally, until the salmon is just cooked through and flakes easily. The glaze will thicken and become glossy. If the sauce reduces too quickly, add a tablespoon of water.

Rest briefly. Remove the salmon from the heat and let it sit for 1–2 minutes to allow juices to settle.

Garnish and serve. Sprinkle with sesame seeds and scallions, and serve with lemon wedges. Spoon extra glaze from the pan over the top.