Cook the broccoli: Fill a deep pan with about 1 ½-inch water and bring it to a boil. Once boiling, add 6 oz broccoli and cook for 2 minutes. Strain the boiled broccoli into a colander in the sink. Rinse the broccoli under running water to prevent it from cooking any further. Drain excess water and set aside.

Make the sauce: In a small mixing bowl, combine 2 tbsp honey, 1 tsp cornstarch, 2 fl oz water, ½ tsp black pepper, ½ tsp paprika, 2 ½ tbsp soy sauce, 2 tsp lemon juice, and 1 tsp Sriracha. Whisk well to combine.

Sear the salmon: In a nonstick pan over medium heat, add 2 tbsp unsalted butter and 26 oz salmon, skin side down first. Sear for 10 minutes, flipping halfway through so that it’s golden brown on both sides.

Cook the sauce: Add 2 tbsp minced garlic around the salmon and stir for 30 seconds. Add the sauce and stir for about 10 seconds. Turn off the heat and pour the sauce over the salmon.

Garnish: Scatter 2 oz lemon sliced and 2 tbsp scallions over the salmon.

Serve: Arrange broccoli and egg noodles on a plate. Place the salmon on top of the noodles and scoop a spoonful of the sauce over the salmon. Serve immediately.