Heat the oven. Set your oven to 400°F (200°C). Place a rack in the center. This ensures an even finish after searing.

Prep the salmon. Pat the fillets dry with paper towels. Dry surfaces sear better. Season both sides with 1 to 1½ teaspoons salt and a generous sprinkle of black pepper.

Make the lemon garlic mixture. In a small bowl, combine lemon zest from 1 lemon, juice from both lemons (about 4 tablespoons), minced garlic, Dijon, and honey if using. Stir to blend. Set aside.

Heat the pan. Place a large oven-safe skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams and the pan is hot, you’re ready to sear.

Sear the salmon. Add salmon fillets to the skillet, presentation side down (skin side up if your fillets have skin). Don’t crowd the pan. Sear without moving for 2–3 minutes until the edges look golden.

Flip and add flavor. Carefully flip the salmon. Spoon in the lemon garlic mixture around the fish, not directly on top. Add the remaining 2 tablespoons butter to the pan and let it melt into the sauce.

Finish in the oven. Transfer the skillet to the oven and roast for 6–8 minutes, depending on thickness. You’re aiming for an internal temp of 125–130°F (52–54°C) for medium, or cook to your preferred doneness.

Baste and rest. Remove the skillet from the oven. Tilt the pan and spoon the buttery lemon sauce over each fillet. Let the salmon rest for 3 minutes so the juices settle.

Garnish and serve. Sprinkle with chopped parsley or dill and a pinch of red pepper flakes if you like heat. Spoon extra sauce over the top. Serve with rice, roasted potatoes, or a crisp salad.