Pat the salmon dry. Use paper towels to remove surface moisture. Season both sides with salt and pepper. Dry fish sears better and helps the glaze cling.

Make the sauce base. In a small bowl, whisk together honey, lemon juice, and soy sauce. Set aside. This keeps the pan step quick and prevents burning.

Heat the pan. Set a large oven-safe skillet (cast iron or stainless) over medium-high heat. Add olive oil and let it shimmer.

Sear the salmon skin-side down. Place fillets in the pan, pressing gently for 10 seconds so the skin doesn’t curl. Cook 3–4 minutes until most of the flesh turns opaque around the edges and the skin is crisp.

Flip and add butter. Turn the salmon carefully. Reduce heat to medium. Add butter to the pan and let it melt, tilting the skillet so it pools.

Add garlic. Stir the garlic into the melted butter and cook 20–30 seconds, just until fragrant. Don’t brown the garlic or it will turn bitter.

Pour in the honey mixture. Swirl to combine with the butter and garlic. Add a pinch of red pepper flakes if using. Spoon the sauce over the salmon as it simmers for 1–2 minutes.

Optional broil for glaze. If your skillet is oven-safe, slide it under the broiler for 1–2 minutes to thicken and caramelize the sauce. Watch closely—honey burns fast.

Check doneness. Salmon is done when it flakes easily and reaches 125–130°F (52–54°C) in the thickest part for medium. Pull it a touch early; carryover heat finishes the job.

Finish and serve. Spoon extra sauce from the pan over the fillets. Squeeze a little more lemon, garnish with herbs, and serve immediately with rice, potatoes, or a crisp salad.