Pat the salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.

Heat olive oil in a non-stick skillet over medium heat until it shimmers and starts to gently smoke.

Place the salmon fillets skin-side down (if skin is present) into the hot skillet. Cook without moving for about 4-5 minutes, until the edges are golden brown and the fish is cooked halfway through.

Flip the salmon using tongs and cook the other side for another 3-4 minutes until the fillets are just cooked through and crispy on the outside.

Reduce the heat to low and add the minced garlic to the skillet; cook for 30 seconds until fragrant (don’t burn it!).

Stir in the honey and lemon juice, letting the mixture bubble gently and thicken slightly—this takes about 2 minutes.

Lift the salmon fillets gently and spoon the glossy glaze evenly over each piece, allowing it to cling and caramelize at the edges.

Cook for an additional 1-2 minutes so the glaze sets and the flavors meld together.

Remove the skillet from heat and transfer the salmon fillets to serving plates, drizzling any remaining glaze from the pan over the top.

Squeeze fresh lemon over the fillets for an extra burst of flavor. Serve immediately and enjoy.