Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, water, honey, brown sugar, minced garlic, and grated ginger. Place over a medium heat. You will smell the garlic and ginger warming up immediately – a sharp, fragrant aroma. Stir gently until the sugar has fully dissolved and the liquid looks clear, about 2 minutes.

Thicken the Sauce: Bring the mixture to a gentle simmer – you will see small, lazy bubbles breaking the surface. Give your cornflour slurry a quick stir, then pour it into the simmering sauce, whisking constantly. Watch closely: within 30 seconds, the sauce will transform from a watery liquid into a glossy, thick syrup that clings to the back of a spoon. You will feel the whisk meet a slight resistance. Remove from the heat and stir in the sesame oil. Let it cool for 5 minutes – it will thicken further as it stands.

Marinate the Salmon: Place your salmon fillets in a single layer in a 9x13 inch baking dish. Pour half of the cooled teriyaki sauce over the fish, turning the fillets to coat them completely. Cover the dish with cling film and place it in the fridge for at least 30 minutes. This is the moment to breathe, tidy up, and perhaps pour yourself a cup of tea.

Preheat the Oven: About 10 minutes before you are ready to bake, preheat your oven to 200°C (400°F). Remove the salmon from the fridge to take the chill off.

Bake the Salmon: Discard the cling film. Drizzle the remaining sauce over the fillets. Place the dish in the oven, uncovered, and bake for 15 minutes. After this time, the fish will look opaque at the edges and the sauce will be bubbling vigorously around it. The kitchen will smell deeply sweet and savoury.

Glaze Under the Grill: Switch your oven to the grill/broiler setting on high. Move the dish to the top shelf. Grill for 3-5 minutes, watching it like a hawk. You are looking for the surface of the salmon to blister and char in places – dark, caramelised spots will appear. The edges of the sauce will bubble and thicken into a sticky, jammy glaze. When you see this, pull it out immediately. The fish should flake easily with a fork but still feel moist in the centre.

Rest and Garnish: Let the salmon rest in the dish for 2 minutes. Spoon the pan juices over the fillets, then scatter with sliced spring onions and toasted sesame seeds. The contrast of the dark, glossy fish with the bright green onions is a sight to behold.