Pat the salmon dry. Moisture is the enemy of a good sear. Use paper towels to blot both sides. Season lightly with salt and pepper.

Make the glaze. In a small bowl, whisk together melted butter, minced garlic, honey or brown sugar, soy sauce, lemon juice, and vinegar if using. Add a pinch of red pepper flakes. Taste and adjust sweetness or acidity as needed.

Heat your pan. Place a large skillet over medium-high heat. Add olive oil and let it shimmer. A hot pan prevents sticking and builds color.

Sear the salmon. Place fillets in the skillet, presentation side down (the side that faces up when serving). Cook without moving for 3–4 minutes until a deep golden crust forms.

Flip gently. Use a thin spatula to flip the fillets. Lower heat to medium.

Add the glaze. Pour the garlic butter mixture around and over the salmon. It will bubble quickly. Spoon the sauce over the fish as it reduces. Cook another 3–5 minutes, depending on thickness, until the salmon is just opaque and flakes easily.

Finish with zest and herbs. Turn off the heat. Sprinkle lemon zest and chopped parsley or chives over the top. Spoon the thickened glaze over the fillets one last time.

Rest briefly. Let the salmon sit in the pan for 2 minutes, then transfer to plates. Serve with lemon wedges and any extra glaze from the pan.