Mix 4 tablespoons of honey, 2 tablespoons of light soy sauce, 1 tablespoon of white vinegar, and 1 large clove of minced garlic.
Pat 2 skinless salmon fillets dry (about 200g each). Season with salt and black pepper to taste.
Heat a little olive oil in a nonstick pan over medium-high heat. Cook the salmon for 3-4 minutes, then turn and cook for 2-3 minutes.
Add the sauce and simmer, spooning it over the fish, until slightly thickened and the thickest part reaches 145°F / 63°C. Add water if the sauce thickens too early.
