1-First Step: Prepare the salmon. Pat 4 salmon fillets dry with paper towels. Season both sides with salt and pepper. This removes excess moisture for crispy skin and even cooking. Let sit 2 minutes at room temperature.

2-Second Step: Make the sauce. In a large skillet over medium heat, melt 2 tablespoons butter. Add 4 minced garlic cloves and cook 30 seconds until fragrant. Stir in ¼ cup honey, 2 tablespoons soy sauce, and 1 tablespoon lemon juice. Simmer 1 minute until slightly thickened.

3-Third Step: Cook the salmon. Place salmon skin-side up in the sauce. Spoon glaze over tops. Cook 3-4 minutes until edges turn opaque. Flip skin-side down, spoon more sauce, and cook another 3-4 minutes. Internal temperature hits 145°F when done. Baste often for full coverage.

4-Final Step: Rest and serve. Remove from heat. Let rest 2 minutes. Garnish with sliced green onions and sesame seeds. Serve with rice to soak up the pan sauce.

5-First Step: Preheat and prep. Heat oven to 400°F. Line a baking sheet with foil or parchment. Pat salmon dry and season as above.

6-Second Step: Assemble sauce. Whisk together melted 2 tablespoons butter, 4 minced garlic cloves, ¼ cup honey, 2 tablespoons soy sauce, and 1 tablespoon lemon juice in a bowl.

7-Third Step: Bake. Place salmon skin-side down on sheet. Pour sauce over fillets. Bake 12-15 minutes, basting halfway. Check for 145°F internal temp. Broil 1-2 minutes for caramelized edges if desired.

8-Final Step: Finish and plate. Rest 2 minutes. Garnish and serve hot. Pairs well with roasted veggies.