Preheat the oven to 400°F (200°C) if you’re finishing the salmon in the oven, or set a grill pan over medium-high heat. This recipe works well either way.

In a small bowl, whisk together honey, chili paste, soy sauce, lemon juice, minced garlic, olive oil, salt, and pepper until well combined.

Pat the salmon dry with paper towels. Brush the glaze over the top of each fillet, reserving a little for brushing later. If you’re baking, place the fillets on a lined sheet pan.

Cook the salmon for about 4–6 minutes per side on the stovetop, or bake for 8–12 minutes until the fish is opaque and flakes easily. In the last 2 minutes of cooking, brush with the remaining glaze to build a glossy finish.

While the salmon cooks, peel and chop the sweet potatoes into chunks. Boil in salted water until fork-tender, about 15–20 minutes.

Drain the potatoes, then mash with butter and milk. Season with a pinch of salt. If you like a lighter mash, whisk in a little extra milk until you reach the desired consistency.

Taste and adjust the glaze. If you want more heat, add a touch more chili paste; if you want a deeper sweetness, add a little more honey.

To serve, plate a portion of mashed sweet potatoes, top with a salmon fillet, and spoon over any extra glaze from the pan. Garnish with chopped chives or parsley if you have them.