Pat the salmon dry. Use paper towels to blot excess moisture. Season both sides lightly with salt and pepper. Dry fish sears better and helps the glaze stick.

Mix the glaze. In a small bowl, whisk together honey, lime juice, lime zest, minced garlic, soy sauce, and red pepper flakes if using. Taste and adjust with a bit more lime or honey as you like.

Choose your cooking method. You can pan-sear, bake, or broil. For a quick weeknight option, pan-searing with a short finish in the oven works beautifully.

Pan-sear method (recommended): Heat a large nonstick or well-seasoned skillet over medium-high. Add oil. When shimmering, place salmon skin-side down if skin-on. Cook 3–4 minutes until the edges look opaque and the skin is crisp.

Add the glaze. Lower heat to medium. Flip the salmon and pour the glaze around and over the fillets. Spoon sauce over the tops as it bubbles. Cook 2–4 minutes more, until the salmon is just cooked through and the glaze thickens and coats the fish.

Optional oven finish. If your fillets are thick, transfer the skillet to a 375°F (190°C) oven for 3–5 minutes to finish gently. The sauce should be glossy, not burnt. If it darkens too fast, add a splash of water.

Check doneness. Aim for an internal temperature of 125–130°F (52–54°C) for medium, or flake with a fork and look for a slightly translucent center. Remove from heat promptly; residual heat will finish the job.

Rest and garnish. Let the salmon rest 2 minutes. Spoon any sauce from the pan over the fillets. Top with chopped cilantro or parsley and serve with lime wedges.

Serving ideas. Pair with white or brown rice, quinoa, roasted broccoli, sautéed green beans, or a cabbage slaw to soak up the sauce.