Prep the glaze. In a small bowl, whisk together honey, minced chipotle, adobo sauce, garlic, lime juice, soy sauce, and smoked paprika. Taste and adjust: add more honey for sweetness, more chipotle for heat, or a pinch of salt if needed.

Pat the salmon dry. Use paper towels to dry the fillets well. Dry fish sears better and helps the glaze cling. Season both sides lightly with salt and pepper.

Preheat your pan or broiler. For stovetop, heat a large oven-safe skillet over medium-high and add olive oil. For broiling, line a sheet pan with foil, lightly oil it, and position an oven rack 6 inches from the heat source.

Sear the salmon (skin-on). If using the stovetop, place salmon skin-side down and cook 3–4 minutes until the skin crisps and the sides look opaque about halfway up. If broiling, skip to glazing and broil steps.

Brush with glaze. Spoon or brush a generous layer of the chipotle honey mixture over the top and sides of the salmon. Reserve a tablespoon or two for finishing.

Finish cooking. Stovetop-then-oven: Transfer the skillet to a 400°F (200°C) oven and cook 4–6 minutes, until the salmon flakes but is still moist. Or flip and cook another 1–2 minutes on the stovetop if your fillets are thin.

Broiler: Broil 6–8 minutes, watching closely so the glaze caramelizes without burning. The edges should be slightly charred and glossy.

Glaze again and rest. Brush the reserved glaze over the cooked salmon for extra shine and flavor. Let it rest 2 minutes so juices settle.

Garnish and serve. Squeeze fresh lime over the top. Sprinkle with cilantro or green onions if you like. Serve with rice, quinoa, sautéed greens, or a crunchy slaw.