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Heat ¼ teaspoon olive oil in a small skillet over medium-high heat. Sauté garlic in hot oil until just beginning to brown.
Mix together sautéed garlic, brown sugar, soy sauce, lemon juice, honey, ½ teaspoon olive oil, sea salt, black pepper, and red pepper flakes in a bowl; pour into a large resealable plastic bag. Add salmon fillets to the bag, turning to coat with marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet; pour reserved marinade over salmon.
Cover and cook, occasionally spooning liquid in the pan over fillets, until salmon is browned and flakes easily with a fork, 2 to 3 minutes per side. Garnish salmon with sea salt and black pepper.