In a cup, add your sriracha sauce, light soy sauce and honey.
Mix well and pour the glaze on top of your salmon fillets coating well.
Season with black pepper.
Cover and allow to marinade for a few minutes (or even overnight if you have time to develop a better flavour).
Heat a pan on a medium heat and spray well with 1 kcal spray.
Add the salmon fillets skin side down and fry for about 3-4 minutes until the skin is starting to crisp.
Spoon the leftover glaze on top.
Gently flip over and cook for a further 2-3 minutes until cooked to your liking.
Serve with your favourite sides. Pictured here with roasted baby potatoes and a green salad.