1-Getting started with this salmon recipe: Begin by taking the salmon out of the fridge about 20 minutes before cooking to let it come to room temperature. This step helps it cook evenly and stay juicy. Pat the fillets dry and season them with salt and pepper to enhance their natural flavors.

2-Mix up the sauce: Whisk together 4 tablespoons of honey, 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, and 1 minced garlic clove in a small bowl. Heat a bit of olive oil in a non-stick pan over medium-high heat until it’s shimmering. Place the salmon in the pan, cooking the first side for 3 to 4 minutes until it’s golden and crisp.

3-Cook the salmon: Flip the salmon and cook the other side for 2 to 3 minutes, then pour the sauce over it. Let the sauce simmer for about 1 minute until it thickens slightly; if it gets too thick too fast, add water one tablespoon at a time. Once done, transfer the salmon to plates, drizzle with the sauce, and add sesame seeds or sliced chives if you like.