Prepare the salmon. Pat the fillets dry with kitchen paper. This is a crucial step—moisture is the enemy of a good sear. Season the flesh side with a pinch of flaky sea salt and a few grinds of black pepper. You should feel the surface become tacky, which tells you it’s ready for the pan.

Heat the pan and sear the skin. Place a large frying pan over medium-high heat and add the olive oil. When the oil shimmers and you see the faintest wisp of smoke, lay the fillets skin-side down. Listen for that satisfying, assertive sizzle—it should be immediate and lively. Press gently with a spatula for 10 seconds to ensure full contact. Cook for 4–5 minutes without moving them, until the skin is deep golden and crisp. You’ll see the edges turn opaque and a lovely brown crust form along the sides.

Flip and finish cooking. Carefully turn each fillet over with a fish slice. The skin should release easily; if it sticks, give it another 30 seconds. Cook the flesh side for 2 minutes, until it changes from translucent to a pale, flaky pink. The centre should still feel slightly firm when pressed. Transfer the fillets to a plate and cover loosely with foil to keep warm.

Make the honey garlic glaze. Reduce the heat to medium. Add the butter to the same pan and let it melt until it foams, releasing a nutty, toasty fragrance. Toss in the minced garlic and stir constantly for 30–40 seconds—your kitchen will fill with that unmistakable, sweet-savoury garlic scent. Do not let it brown; you want it fragrant, not bitter.

Build the sauce. Pour in the honey, soy sauce, lemon juice, Dijon mustard, and smoked paprika. Stir everything together with a wooden spoon. The mixture will start to bubble and thicken, turning a rich amber colour. You’ll notice the aroma shift from buttery to deeply caramelised, with a hint of tang from the lemon. Let it simmer for 1–2 minutes, until it coats the back of the spoon in a glossy, syrupy layer.

Glaze the salmon. Return the fillets to the pan, skin-side up this time. Use a spoon to baste the tops with the hot glaze, letting it cascade over the flesh. Let them cook in the sauce for another 1–2 minutes, spooning the glaze over continuously. You’ll see the surface become lacquered and sticky, catching the light beautifully.

Rest and serve. Remove the pan from the heat. Sprinkle the chopped parsley or chives over the fillets—the green flecks against the glossy glaze are a lovely sight. Let the salmon rest in the pan for 2 minutes before serving. This allows the juices to redistribute, so every bite is moist and tender.