Instructions:
- Pat salmon fillets thoroughly dry with paper towels. Season lightly with salt and pepper. In a small bowl, whisk together the cornstarch and cold water to create a slurry; set aside.
- In a separate small bowl, whisk together the honey, soy sauce, minced garlic, vinegar, ginger, and sriracha (if using). Do not add the slurry yet.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if applicable). Sear undisturbed for 4–5 minutes until a good golden crust forms. Flip carefully.
- Reduce the heat to medium-low. Cook the second side for another 3–5 minutes until the salmon is nearly cooked through. Remove the salmon from the pan and set aside on a clean plate, covering loosely with foil.
- Return the skillet to medium heat. Pour the honey mixture into the pan. Bring to a gentle simmer.
- Whisk the prepared cornstarch slurry one last time and pour it slowly into the simmering glaze while whisking constantly. Continue to simmer for 1–2 minutes until the sauce thickens significantly and becomes glossy.
- Return the salmon fillets to the pan, spooning the thick glaze generously over the tops of the fish. Cook for 30 seconds to allow the glaze to adhere perfectly. Serve immediately, garnished with toasted sesame seeds and green onions.