Instructions:
- Prepare the Salmon: Pat the salmon fillets very dry with paper towels. Season generously on all sides with salt and pepper.
- Mix the Glaze Base: In a small bowl, whisk together the honey, soy sauce, minced garlic, vinegar, ginger (if using), and red pepper flakes. Set aside.
- Prepare Thickener: In a separate tiny bowl, whisk the cornstarch and cold water together until completely smooth (this is the slurry). Set aside.
- Sear the Salmon: Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down (if applicable) and sear for 3–4 minutes until a nice crust forms.
- Flip and Reduce Heat: Gently flip the salmon fillets. Immediately reduce the heat to medium-low.
- Glaze Introduction: Pour the prepared honey garlic sauce mixture over and around the salmon fillets in the pan. Let it bubble gently for about 1 minute.
- Thicken the Sauce: Give your cornstarch slurry another quick stir, then slowly pour it into the bubbling sauce while stirring constantly. Cook for 1–2 minutes until the sauce thickens significantly and becomes glossy and sticky.
- Baste and Finish: Spoon the thickened glaze repeatedly over the top of the salmon fillets for the final minute of cooking. The salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
- Rest and Serve: Remove the salmon from the pan immediately. Drizzle any remaining glaze from the pan over the top. Garnish as desired.