To cure the salmon (Optional): Mix salt and sugar together, and sprinkle evenly over the flesh side of the salmon filets. Let it cure in the fridge for 30 minutes, and no longer than 1 hour. This will fully season the fish and give it a better texture.

Mix the sauce: While the fish cures, mix the honey, Shaoxing wine, and the light and dark soy sauces together in a medium-sized bowl.

Prepare the aromatics: place the ginger, garlic, bay leaves, cinnamon sticks and star anise in a small plate.

Once the salmon is cured, rinse the cure from the fish with cold tap water, and thoroughly dry with paper towels.

Cook the salmon: Heat the oil in a large skillet over medium-high heat until hot. Carefully place the fish into the skillet, skin side down. Use a fish spatula to press the fish down, one fillet at a time, so the skin gets full contact with the pan. Cook for 3 minutes, until the skin is golden crispy. Flip the fish and immediately pour in the sauce, and add the aromatics. Use a spoon to baste the fish with the sauce while cooking. Cook until the sauce thickens into a glaze. If the sauce is taking a long time to reduce, check the fish after cooking for 3 minutes. Use a fork to check the thickest part of the fish. If it flakes easily, immediately transfer the fish to a serving plate to prevent it from overcooking. And keep cooking the sauce until it thickens.

Once the sauce is reduced, add the lemon juice and mix well. Remove the aromatics. Pour the sauce over the salmon. Garnish with green onion. Serve hot as a main dish.