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PdfPat the salmon fillets dry with paper towels.
Season both sides of the salmon fillets with salt and pepper.
Lightly brush each fillet with olive oil to prevent sticking.
In a small bowl, whisk together the Dijon mustard, honey, lemon juice, minced garlic, and soy sauce (if using). Set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot and shimmering, place the salmon fillets in the skillet, skin-side down if they have skin.
Cook for about 4-5 minutes without moving the fillets, allowing the skin to crisp up.
Carefully flip the salmon fillets using a spatula. Cook the other side for an additional 3-4 minutes, depending on the thickness of the fillets.
Reduce the heat to low and brush the honey-mustard glaze generously over the top of each fillet. Cook for another 1-2 minutes, letting the glaze slightly caramelize and coat the salmon.
Remove the salmon from the skillet and let it rest for a minute.
Garnish with fresh dill or parsley if desired.
Serve warm with your beet and goat cheese salad or your favorite sides.