Prepare the Salmon: Pat the salmon fillets thoroughly dry with kitchen paper. This step is crucial for achieving that lovely crisp sear. Season both sides generously with salt and freshly ground black pepper. You'll notice the moisture absorbing into the paper, leaving the salmon visibly drier.

Sear the Salmon: Heat the olive oil in a large frying pan or skillet over medium-high heat until it shimmers. Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. You should hear an immediate, satisfying sizzle. Cook for 4-5 minutes until the skin is beautifully golden brown and crisp, and the flesh starts to turn opaque about one-third of the way up from the bottom.

Flip and Continue Cooking: Gently flip the salmon fillets. Reduce the heat to medium. Cook for another 3-4 minutes on the second side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 63°C (145°F). The flesh will look opaque and a delicate pink throughout.

Prepare the Glaze: While the salmon finishes cooking, if your pan is large enough, push the salmon to one side. Add the minced garlic and grated ginger to the empty side of the pan. Sauté for 30-60 seconds until they become fragrant and lightly golden, filling your kitchen with a wonderful aroma.

Simmer the Glaze: Pour in the honey, soy sauce, lime juice, water (or stock), and red pepper flakes (if using). Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, letting it bubble lightly. It will smell sweet and savoury, and you'll see it start to thicken slightly.

Glaze and Serve: Spoon the simmering glaze generously over the cooked salmon fillets, coating them completely. Let it simmer for another minute, allowing the glaze to cling and deepen in colour, turning a rich, glossy amber. Remove from heat immediately. Garnish with fresh chopped coriander or parsley before serving.