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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 3mins, 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 1-2mins, or until the other side starts to turn golden. By this point the salmon should be almost cooked in the centre (it will start to flake, also look at the sides). Remove and place to one side.
Lower heat to a low-medium and add in garlic and chilli flakes. Fry for 10-20seconds, just to catch the garlic before it browns. Stir in honey, vinegar & soy sauce. Keep stirring over a gentle simmer until the sauce thickens to a thin caramel consistency, 5mins or so. Check seasoning/spice at this point 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. Enjoy!