1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast potatoes for 20-25 minutes, or until golden brown and tender.
4. While potatoes roast, prepare the glaze. In a small saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
5. Stir in honey, soy sauce, rice vinegar, Dijon mustard, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, until slightly thickened and glossy. This is the “Umami Bomb” glaze.
6. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
7. Season salmon fillets with salt and pepper. Place salmon skin-side down (if using) in the hot skillet and sear for 3-4 minutes, until the skin is crispy and golden brown.
8. Flip the salmon and cook for 1 minute.
9. Pour the prepared “Umami Bomb” glaze over the salmon and transfer the skillet to the preheated oven.
10. Bake for 5-7 minutes, or until salmon is cooked through and flakes easily with a fork.
11. Add the roasted potatoes to the skillet with the salmon and glaze. Spoon some of the glaze over the potatoes.
12. Serve immediately.