Drizzle golden syrup and soy sauce over the length of each fillet. This will dribble off the sides of the fish and mix with the butter, this is a good thing. The butter, syrup and soy will all combine and start to brown as you can see in the photos below.
Cooking this dish is not like cooking steak, the more you turn the fish the more chance it gets to coat in the glaze at the bottom of the pan. I like my salmon a little pink in the middle, you may like yours cooked through. If you are new to salmon then once you think a fillet is cooked you can cut into it with a knife and see if you have cooked it to your liking.