Pat the salmon filets dry with paper towels. Season both sides of the salmon filets with salt and pepper.

Add olive oil to a large skillet. Heat over medium-high heat.

Add salmon filets (skin side down) to the hot oil. Sear for 4-5 minutes until a golden brown crust begins to form.

Carefully flip with a fish turner and cook another 3-4 minutes (depending on thickness), until the salmon reaches an internal temperature of 125 degrees Fahrenheit using an instant read thermometer. Remove the salmon from the skillet and transfer to a plate to rest.

Next, make the glaze. Reduce the heat for the skillet to low-medium and allow to rest for 2-3 minutes to reduce the skillet temperature so the butter doesn't burn. To the skillet, add the butter. Once melted, stir in garlic and saute until fragrant, about 30 seconds. Next, add the honey, soy sauce, lemon juice and red pepper flakes. Stir and allow to simmer for 1-2 minutes until the glaze thickens a bit.

Return cooked salmon filets to the skillet. Spoon the glaze over the filets for 1 minute, allowing the sauce to bubble and coat the fish.

Serve warm, drizzled with extra sauce. Garnish with lemon wedges or fresh herbs.