On medium-high heat, place a salt-and-peppered fillet of salmon (portioned for two) skin-side down in a tablespoon of olive oil. Cook for a few minutes, get that skin crisped right up. Give it a flip and crust-up the other side. It should be sizzling away pretty well. When both sides are good and browned, pull it from the heat and leave on a cutting board, under foil.
Back to the pan: Sauté two shallots, two cloves of garlic and a teaspoon of fresh ginger, just for a minute or two. Add half-cup of white wine, two tablespoons of honey, and a tablespoon of soya sauce to the pan and deglaze, letting it simmer for a few minutes. The sauce is sweet, with a bite. Allow to reduce by half, pour over the salmon and serve with stuff you love.