Step 1: Prepare the Salmon
Remove salmon from refrigerator 10 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels—this is crucial for getting a good sear. Season both sides generously with salt and black pepper.

Step 2: Make the Glaze
In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined. In a separate tiny bowl, mix cornstarch with water until smooth to create a slurry—this will thicken the glaze.

Step 3: Sear the Salmon
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Place salmon fillets in the pan, skin-side up (or presentation side down if skinless), leaving space between each piece. Cook undisturbed for 4-5 minutes until a golden crust forms on the bottom.

Step 4: Flip and Start Glazing
Carefully flip the salmon fillets using a fish spatula. Reduce heat to medium. Pour the honey soy mixture around the salmon (not directly on top yet). Let it bubble for about 30 seconds.

Step 5: Thicken the Glaze
Add the cornstarch slurry to the pan, stirring it into the liquid around the salmon. The sauce will begin to thicken within 1-2 minutes. Gently spoon the thickening glaze over the top of each salmon fillet repeatedly.

Step 6: Finish Cooking
Continue cooking for another 3-4 minutes, constantly spooning glaze over the salmon. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The glaze should be thick, glossy, and coating the fish beautifully.

Step 7: Garnish and Serve
Remove from heat immediately to prevent overcooking. Transfer salmon to serving plates, spoon extra glaze from the pan over each fillet, and garnish with sliced green onions, sesame seeds, and red pepper flakes if desired. Serve immediately while hot!