Make the Glaze: In a saucepan over medium-low heat, combine honey, brown sugar, chili flakes, soy sauce, 2 tablespoons of unsalted butter, lemon juice, and water. Stir the mixture and simmer for 5 minutes until it begins to thicken slightly. For the final touch, mix in a cornstarch slurry and let it cook for about 5 more minutes, stirring constantly until thickened. Remove from heat and finish with the remaining cold butter.

Prepare the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels, ensuring they are well-dried. Season with salt and pepper, then brush each fillet generously with olive oil. Arrange the salmon fillets on a lined baking tray, skin-side down.

Bake and Glaze Salmon: Place the tray in the preheated oven and bake for about 15 minutes, or until opaque and flakes easily. Remove the tray and glaze each fillet with 1-2 tablespoons of prepared sauce. Return to the oven for an additional 5 minutes.

Make Creamy Orzo: While salmon is baking, boil salted water and cook orzo until al dente (8-10 minutes). Drain and rinse to stop cooking. Stir in heavy cream, garlic powder, salt, and pepper in the pot, heating on low for 5 minutes until creamy.

Serve: Scoop a portion of creamy orzo onto each plate as a base, place the glazed salmon fillets on top, and drizzle with any remaining glaze. Garnish with chopped parsley or sesame seeds before serving.