Pat the salmon fillets dry with paper towels then season all over with salt & pepper.

Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add the salmon upside-down and cook for 3 minutes, or until a golden crust forms. Flip them over and fry for 1 minute.

Move the fillets to the top of the pan and drop butter into the bottom of the pan. Tilt the pan and baste the salmon for 1-2 minutes, or until the other side starts to turn golden. Remove and place to one side.

Lower heat to low-medium and add in garlic and chilli flakes. Fry for 10-20 seconds, then stir in honey, vinegar & soy sauce. Continue stirring over a gentle simmer until the sauce thickens to a thin caramel consistency, about 5 minutes. Check seasoning and adjust if needed.

Add the salmon back in and baste over the sauce. Serve with your preferred amount of sauce and finely diced spring onions.