Start by preparing the glaze: whisk together soy sauce, honey, chili flakes, grated ginger, rice vinegar, and sesame oil in a small bowl until well combined.
Pat the salmon fillets dry with paper towels to remove excess moisture, ensuring a crisp sear.
Heat a skillet over medium-high heat until hot, and add a little oil to coat the bottom.
Place the salmon fillets skin-side down in the hot pan, pressing gently to help the skin make even contact. Sear for about 4-5 minutes until the skin is golden brown and crispy.
Flip the salmon carefully using a spatula and cook for another 3-4 minutes until the flesh is opaque and flaky, adjusting heat as needed.
Reduce the heat to medium and brush a generous layer of the prepared glaze over the top of each fillet. Continue cooking for 2-3 minutes, allowing the glaze to caramelize and turn sticky.
Once the glaze has thickened and developed a shiny, sticky coating, remove the pan from heat and transfer the salmon onto a serving plate.
Let the salmon rest briefly, then serve immediately, drizzled with any remaining glaze and garnished with green herbs if desired.
