In a saucepan over medium-low heat, combine honey, brown sugar, chili flakes, soy sauce, 2 tablespoon butter, lemon juice, and water. Simmer for 5 minutes, stirring occasionally.

Stir in the cornstarch slurry. Return to medium heat and cook for another 5 minutes, until thickened.

Finish with the remaining 2 tablespoon cold butter for a silky, glossy finish. Set aside.

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.

Season salmon filets with salt and pepper, then brush with olive oil. Arrange on the tray.

Bake salmon for 15 minutes. Remove from the oven and spoon 1–2 tablespoon of glaze over each filet, letting some drip onto the tray.

Return to the oven for another 5 minutes, until salmon is flaky and caramelized.

Cook orzo in salted water until al dente. Drain and rinse to prevent overcooking.

Return to the pot over medium heat. Stir in heavy cream, garlic powder, salt, and pepper. Let simmer for 5 minutes, until the sauce thickens and coats the pasta.

Stir in fresh parsley if using.

Plate the salmon over a scoop of creamy orzo, drizzle with extra glaze, and garnish with more parsley or sesame seeds.