1. Feel the salmon and remove any bones with tweezers. Remove the skin by placing the fish skin-side down and running a knife flat along the surface. (Or keep the skin on, as preferred).
2. Lightly salt the fish fillets. Chop the spring onions and separate the white parts from the green parts.
3. In a non-stick pan, heat the oil over medium-high heat and sauté the salmon until browned on all sides. Deglaze with the white wine and add the white parts of the spring onions, soy sauce, lime juice, and honey. Stir and reduce the heat.
4. Let it cook for about 10 minutes. The salmon can also be served medium for a juicier result.
5. Remove from the pan and place on warm plates. Add the butter to the sauce, stir, and add the green parts of the spring onions. Pour the sauce over the salmon and garnish. If desired, sprinkle with black sesame seeds.
