Prep the salmon: Pat the salmon dry with paper towels. Season both sides with salt and pepper. If using individual fillets, let them sit at room temperature for 10 minutes to cook more evenly.

Preheat and position: Heat your oven to 400°F (if finishing in the oven). Place an oven-safe skillet over medium-high heat. If you prefer stovetop-only, have a lid ready.

Make the sauce base: In a small bowl, whisk together honey, lemon juice, and soy sauce. Keep the garlic separate for now to avoid burning during the initial sear.

Sear the salmon: Add olive oil to the hot skillet. Place salmon in the pan skin-side down if using skin-on. Cook without moving for 3–4 minutes to develop a golden crust.

Add butter and garlic: Reduce heat to medium. Drop in the butter and let it melt. Add the garlic and cook for 20–30 seconds, stirring, until fragrant. Do not brown the garlic.

Glaze with honey mixture: Pour the honey-lemon-soy sauce around and over the salmon. Sprinkle in smoked paprika and red pepper flakes if using. Spoon sauce over the fish.

Finish cooking: Oven method: Transfer the skillet to the oven and roast for 5–8 minutes, depending on thickness, until the salmon flakes easily and reaches 125–130°F in the thickest part.

Stovetop method: Cover and cook on low for 3–6 minutes, basting occasionally, until just cooked through.

Rest and reduce: Remove the salmon to a plate and let it rest for 2–3 minutes. Meanwhile, simmer the sauce for 1–2 minutes to thicken slightly, if needed.

Finish and serve: Return salmon to the pan or pour the sauce over the fish. Garnish with chopped parsley or chives and add lemon slices. Serve with rice, mashed potatoes, or steamed greens.