Add the oil to a skillet over medium-high heat, and when it's hot, add the salmon skin side up. Cook it for 4-5 minutes/side or until it's just cooked through. If the oil is splattering everywhere, turn the heat down a bit.
Meanwhile, add the lemon juice, soy sauce, honey, and garlic to a bowl and stir until it's mixed.
Take the fish out of the pan and set aside.
Pour the sauce mixture into the pan and let it bubble for a couple of minutes to thicken up. Add the fish back in the pan and spoon the sauce over it. Serve fish with a squeeze of lemon if desired.
This recipe is delicious served with rice.
The sauce is really sweet, so I like to squeeze some lemon over top before I eat it.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.