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Season salmon fillets with salt and set aside. In a large pan, heat 1 tablespoon olive oil over medium-high heat for 1 minute. Add salmon fillets, skin side up, and sear 3-4 minutes, or until golden. Flip and cook an additional 2 minutes. Remove from pan.
In the same pan, heat another tablespoon of olive oil. Add spinach and 3 cloves garlic; toss to coat and season heavily with salt and pepper. Sauté 10-20 seconds and remove from pan.
Add butter to the pan; cook over medium heat, swirling for about three minutes or until the foam settles and the butter begins to change color to golden brown and has a nutty fragrance. Pour in the honey and let it dissolve into the butter. Add remaining garlic and sauté until fragrant. Add McCormick spice if using and return salmon to the pan. Spoon sauce over the salmon.
Serve with sautéed spinach and cauliflower mash.