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Season the salmon fillets with salt and freshly ground black pepper on both sides.
Heat olive oil and butter in a large non-stick skillet over medium heat until the butter melts and starts to foam.
Place the salmon fillets skin-side down (if skin is on) and cook for about 4-5 minutes without moving, allowing the skin to crisp up.
Carefully flip the salmon and cook for another 3-4 minutes, depending on thickness, until just cooked through.
Lower the heat to medium-low and add the minced garlic to the pan. Sauté for about 30 seconds until fragrant.
Drizzle the honey over the salmon and gently spoon the glaze over each fillet, letting it caramelize for 1-2 minutes. Be careful not to burn the garlic or honey.
Remove from heat and serve immediately, spooning any remaining glaze from the pan over the fillets.
Serving and storage tips:
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