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In a medium bowl, whisk honey, soy sauce, lemon juice and red pepper flakes.
In a large skillet over medium-high heat, heat 2 Tbsp. oil. When oil is hot but not smoking, add salmon skin side up; season with salt and black pepper. Cook until flesh is just heated through and seared, about 2 minutes.
Flip salmon skin side down and add remaining 1 Tbsp. oil. Add garlic and cook until fragrant, about 1 minute. Add honey mixture and lemons and cook, basting salmon occasionally, until sauce is reduced by about one-third, about 3 minutes more.