Step 1

Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.

Step 2

Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.

Step 3

Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.

Step 4

Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.

Step 5

Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.

Step 6

Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.

Step 7

Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.

Step 8

Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.