Start by patting the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, place the salmon fillets skin-side down. Sear for about 4-5 minutes until golden brown.
Gently flip the salmon fillets using a spatula. Cook for an additional 3-4 minutes, or until opaque in the center and flakes easily with a fork. Remove from skillet and set aside.
In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits.
Stir in unsalted butter and honey, allowing the butter to melt and sauce to thicken slightly (about 2-3 minutes). Adjust seasoning as needed.
Return salmon to skillet, spooning sauce over to coat well. Cook for an additional minute to warm through. Sprinkle with parsley and garnish with lemon slices, if desired.
