1-Pat salmon filets dry and season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked or regular paprika, and 1/4 teaspoon blackening seasoning (optional). This dry surface helps the glaze stick.

2-Preheat the broiler and adjust the oven rack to the middle position. Safety first with that hot skillet.

3-In a large oven-safe skillet, heat 3 tablespoons butter and 2 teaspoons olive oil over medium-high heat. Add 6 cloves minced garlic, 3 tablespoons water, 3 tablespoons soy sauce, 1 tablespoon sriracha, 1/2 cup honey, and 2 tablespoons lemon juice. Cook for about 30 seconds until warmed and fragrant.

4-Place salmon filets in the skillet, skin side down if applicable, and cook for 3 minutes, basting frequently with the sauce using a spoon. This builds flavor right into the fish.

5-Broil the salmon for 5 to 6 minutes, basting once more during broiling, until caramelized, sticky, slightly charred, and cooked to your liking. Aim for 145°F internal temp to avoid overcooking.

6-Optional: Garnish with minced parsley before serving. Let it rest a minute for juices to settle.