In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, grated ginger (if using), salt, and pepper until well combined.

Heat a large non-stick skillet over medium-high heat and add olive oil, allowing it to heat until shimmering but not smoking.

Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

Carefully place the salmon fillets skin-side down into the hot skillet and cook for 4-5 minutes without moving.

Once the skin is golden, gently flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and flaky.

Pour the prepared marinade over the salmon in the skillet and allow it to simmer for about 2-3 minutes.

Baste the salmon fillets with the thickening sauce for even better coating.

Check the internal temperature; it should register at least 145°F (63°C).

Remove from heat, sprinkle with chopped green onions and sesame seeds, and drizzle with any remaining sauce.

Serve with a side of rice or sautéed vegetables.