Remove salmon from refrigerator 15–20 minutes before cooking to bring closer to room temperature. Pat fillets dry with paper towels (very important for good sear).

Season both sides of the fillets evenly with kosher salt (about 3/4 tsp per side for each fillet total to reach 1.5 tsp total across 4 fillets) and freshly ground black pepper. Lightly sprinkle garlic powder over flesh side. If fillets are skin-on, season the skin lightly as well.

Cut the lemon in half; reserve for juice later and slice additional wedges for serving.

Pan sauce / glaze

Cook salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down in a single layer, pressing gently for 10 seconds to ensure even contact. Cook, undisturbed, for 4–5 minutes, until skin is crisp and the fillet is golden along the exposed edge and the fish has cooked about two-thirds of the way through. If fillets are small (4–5 oz), reduce to 3–4 minutes.

Flip fillets carefully using a spatula. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan around the fish. Cook on the flesh side 1.5–3 minutes depending on thickness and desired doneness (aim for internal temp 120–125°F for medium-rare to 130°F for medium). During the last 30 seconds, spoon foaming butter over the tops to baste and add flavor. Transfer salmon to a warm plate and tent loosely with foil while you make the sauce.

Make pan sauce

Reduce heat to medium and add remaining 1 tablespoon butter to the same skillet. Add the minced shallot and sauté 1–2 minutes until soft and translucent but not browned. Add minced garlic and cook 20–30 seconds until fragrant.

Pour in 1/4 cup stock to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the stock reduce by about half (about 1–2 minutes).

Whisk in lemon juice, honey (or maple syrup), and Dijon mustard. Cook 30–60 seconds until slightly thickened. Taste and adjust seasoning with a small pinch of salt and pepper if needed.

Turn off heat and stir in chopped fresh parsley. Return salmon to the pan, spoon the sauce over each fillet to glaze, and let rest in the warm sauce for 1 minute to finish cooking and absorb flavors.

Optional garnish & serving

Transfer fillets to plates. Spoon additional pan sauce over each portion. Garnish with lemon wedges and microgreens or extra parsley.

Serve immediately with your preferred sides (steamed vegetables, roasted potatoes, rice, or salad).