Remove the 4 salmon (带皮，每条约6盎司，厚1英寸) from the Refrigerator 10 minutes before cooking — this helps them cook evenly. Pat them completely dry with paper towels on all sides. Dry fish = a better sear.

Season the flesh side of each fillet evenly with ½ tsp salt, ½ tsp salt, and ½ tsp garlic powder. Set aside.

In a Mixing Bowl, Whisk together the 3 tbsp honey, 2 tbsp reduced sodium soy sauce (低钠优选), minced ½ tsp garlic powder, 1 tbsp lemon juice, 新鲜 (约半个柠檬), and ½ tsp red pepper flakes (if using). Set the glaze aside near the Stovetop.

Heat a large Skillet (cast iron or stainless steel works best) over medium-high heat. Add the 1 tbsp olive oil and let it heat until shimmering, about 1 minute.

Place the 4 salmon (带皮，每条约6盎司，厚1英寸) skin-side UP in the Skillet (flesh side down first). Sear undisturbed for 3–4 minutes until a golden crust forms and the salmon releases easily from the pan. Do not move them early.

Flip the 4 salmon (带皮，每条约6盎司，厚1英寸) to skin-side down using a Spatula or Tongs. Reduce the heat to medium. Cook for 2 more minutes.

Add the 1 tbsp unsalted butter to the pan and let it melt. Pour the honey glaze over and around the fillets. Tilt the pan slightly and use a Wooden Spoon to baste the tops of the salmon with the glaze every 30 seconds for 2–3 minutes, until the glaze thickens and turns deep golden. The internal temperature of the salmon should reach 125–130°F for medium or 145°F for fully cooked.

Remove the Skillet from heat. Let the 4 salmon (带皮，每条约6盎司，厚1英寸) rest in the pan for 1 minute — the residual heat will finish cooking it gently and let the glaze set.

Transfer fillets to plates, spoon any remaining pan glaze over the top, garnish with fresh 1 tbsp parsley, 细切，新鲜 and a 1 tbsp lemon juice, 新鲜 (约半个柠檬) slice, and serve immediately.