Pat the 2 piece salmon fillets skin-on, about 6 oz each, patted dry completely dry with Paper Towel — this is key for a good exterior texture. Brush both sides lightly with 1 tbsp olive oil extra-virgin.

In a small Mixing Bowl, whisk together the melted 1 tbsp unsalted butter melted, 2 cloves garlic minced, 1 tbsp soy sauce low-sodium, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp fresh lemon juice from about half a lemon, ½ tsp smoked paprika, ½ tsp fine sea salt, and ¼ tsp freshly ground black pepper until fully combined.

Drain canned tuna thoroughly — press firmly in a Colander or squeeze in a paper towel to remove as much liquid as possible. Excess moisture prevents browning. Mix drained tuna with mayo, lemon juice, salt, pepper, and any mix-ins like celery, pickles, or red onion. If making a sandwich melt, butter one side of each bread slice and set aside. Slice your cheese and have everything ready before the Skillet heats up — cook time moves fast.

Preheat a Skillet over medium heat for about 1 minute. Medium heat is key — too high burns the bread before the cheese melts, too low gives soggy results. For a tuna melt sandwich: Assemble with tuna on the unbuttered side of the bread, add tomato slices if using, then layer on two slices of cheese. Top with the second slice buttered side up. Place in the skillet cheese side down. Cook undisturbed 3 to 4 minutes until deep golden brown on the bottom. Flip and cook another 3 to 4 minutes until the second side is golden and cheese is fully melted. Total cook time is 4 to 8 minutes depending on pan, heat, and bread thickness. For loose tuna without bread: Add tuna mixture directly to the preheated skillet over medium heat. Stir and cook about 5 minutes until heated through and moisture has cooked off, stirring occasionally to prevent sticking.

Carefully remove the 2 piece salmon fillets skin-on, about 6 oz each, patted dry with Tongs. Brush with any remaining glaze, garnish with chopped 1 tbsp fresh parsley chopped, and serve immediately with 1 tsp fresh lemon juice from about half a lemon slices on the side.