Honey Garlic Salmon

2 salmon fillets (about 6 oz each — fresh is best, but frozen works too, just thaw first)
A pinch of salt and black pepper
1 tbsp olive oil (or butter, if that’s your vibe)
3 tbsp honey (runny, not crystallized)
3 cloves garlic, finely chopped (you can use more if you’re a garlic person — no judgment)
1 tbsp soy sauce
1 tbsp lemon juice (fresh if possible, but bottled is totally fine)
Optional: chopped parsley or green onion for garnish

Get your salmon ready.
First, pat the salmon dry with paper towels. This helps it sear better. Sprinkle a bit of salt and pepper on both sides. Nothing fancy — just enough to bring out the flavor.
Sear the salmon.
Heat a tablespoon of oil in a skillet over medium-high heat. Once it’s hot (you’ll see it shimmer), lay the salmon in, skin-side down if it has skin. Let it cook without moving it for about 4–5 minutes. You’re looking for a crispy bottom and that nice cooked-about-three-quarters-up look on the sides. Then flip and cook for another 2 minutes or so. When it’s done, take it out and set it aside.
Make the sauce.
Turn the heat down a bit. In the same pan (don’t clean it — the leftover bits add flavor), toss in the garlic. Stir it around for maybe 30 seconds — just enough to smell amazing, not to burn it. Then add the honey, soy sauce, and lemon juice. Stir it all together and let it bubble gently. It should thicken just a bit and turn glossy.
Finish the dish.
Slide the salmon back into the pan. Spoon the sauce over the top a few times so it’s nicely coated. Let it sit in the sauce for another minute or so — just enough to soak up all that flavor.
Serve and enjoy.
Plate it up and pour any extra sauce over the top. Sprinkle with parsley or green onion if you’ve got it. Serve it with rice, noodles, or whatever you like. It’s flexible and cozy — just how dinner should be.