Pat 4 (6-ounce) salmon fillets dry with paper towels. Season the flesh with 3/4 teaspoon of the kosher salt.

Juice 1/2 medium lemon until you have 1 tablespoon and place in a small bowl. Add 1/4 cup honey, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt. Whisk until the honey is dissolved.

Mince 4 garlic cloves.

Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly.

Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

Flip the salmon and cook for 2 minutes.

Add the garlic and cook until fragrant but not browned, about 15 seconds.

Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes.

An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done.

Garnish with thinly sliced scallions if desired.