In a small heavy-bottomed saucepan, whisk together the honey, soy sauce, lemon juice, sesame oil, minced garlic, grated ginger, and red pepper flakes until fully emulsified.

Place the saucepan over medium heat and bring the mixture to a controlled simmer, stirring constantly with a heat-resistant whisk to ensure the sugars do not scorch on the bottom.

Adjust the heat to low and maintain a gentle simmer for 3 to 5 minutes. The glaze is technically finished when it has reduced in volume by approximately 30% and achieves a viscosity that coats the back of a spoon (nappé consistency).

Remove the pan from the heat source immediately to stop the reduction process. Allow the glaze to stand for 2 minutes, as the viscosity will increase slightly as it cools.

Apply the glaze to salmon fillets using a silicone pastry brush during the final 3 to 5 minutes of the cooking process (baking at 400°F or pan-searing) to facilitate caramelization without carbonizing the sugars.

Any remaining glaze that has not touched raw fish can be stored in an airtight glass container in the refrigerator for up to 7 days.