Pat the salmon fillets dry with a paper towel to remove excess moisture, then season lightly with salt and pepper.
Heat a non-stick skillet over medium heat and add the olive oil, swirling to coat the bottom evenly.
Carefully place the salmon fillets skin-side down into the skillet, pressing gently to ensure contact. Cook for about 4-5 minutes, until the edges turn opaque and the skin becomes crisp.
Use tongs to flip the fillets and cook for another 3-4 minutes, until the flesh is just cooked through and flakes easily.
Add the minced garlic to the skillet with the salmon, allowing it to cook for about 30 seconds until fragrant, with a gentle sizzle.
Pour in the honey, then tilt the skillet slightly to coat the fish evenly. Let the honey cook undisturbed for 2-3 minutes, during which it will bubble and start to thicken into a glossy glaze.
Continue to cook until the honey is caramelized and thickened to a syrupy consistency, and the salmon is beautifully glazed with a shiny coating.
Remove the skillet from heat and transfer the salmon fillets to a plate. Spoon any extra honey glaze over the top for added shine and flavor.
Let the fillets rest for a minute, then serve immediately, enjoying the crispy exterior, tender flesh, and sweetly caramelized exterior.
