1. Pat the salmon fillets dry with paper towels. This helps the skin crisp up nicely and prevents steaming in the pan.
2. Season both sides of the salmon with salt, pepper, and paprika if using. I always do this step first and let the fish sit while I prep the rest—it helps enhance the flavor.
3. Heat the olive oil in a large skillet over medium-high heat. Once hot (you should see a slight shimmer), add the salmon fillets skin-side down. Cook undisturbed for about 4-5 minutes, until the skin is crisp and the salmon is about two-thirds cooked through.
4. Carefully flip the salmon and cook for another 2-3 minutes on the other side. The timing depends on the thickness of the fillets—thicker pieces might need an extra minute or two.
5. Lower the heat to medium. Push the salmon to one side of the pan and add the butter and minced garlic to the empty side. Stir the garlic gently in the melting butter for about 1 minute until fragrant—watch closely so it doesn’t burn.
6. Add the lemon juice, lemon zest, and honey (if using) to the butter garlic mixture. Stir well and let the sauce bubble for 30 seconds to meld the flavors.
7. Spoon the warm lemon butter sauce over the salmon fillets, coating them evenly. Let everything cook together for another minute so the salmon soaks up the flavors.
8. Remove the skillet from the heat. Sprinkle chopped fresh parsley on top for a pop of color and freshness.
9. Serve immediately, spooning extra lemon butter sauce over the salmon on each plate.

I’ve found that cooking salmon with the skin on locks in moisture and makes cleanup easier—plus, that crispy skin is a family favorite at my house. Also, don’t rush the garlic step; that buttery, garlicky goodness is what takes this dish from simple to spectacular.