In a mixing bowl, combine the honey, soy sauce, lemon juice, garlic, ginger, black pepper, and chili flakes (if desired).
Add the salmon chunks to the mixture, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Once marinated, take the salmon out of the bowl and allow any excess marinade to drip off.
Place the cornstarch in a shallow plate and roll each salmon piece in it, ensuring an even coating.
In a large frying pan, heat the canola oil over medium-high heat.
When the oil is shimmering, carefully add the salmon nuggets in a single layer.
Cook for about 3-4 minutes on each side, or until they turn a beautiful golden brown and develop a crispy exterior.
Transfer the cooked salmon nuggets to a plate lined with paper towels to absorb any extra oil.
Serve hot, drizzled with the warmed leftover marinade and topped with chopped scallions and sesame seeds.