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Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Prep the salmon: Place the salmon skin-side down on the prepared baking sheet and drizzle with the olive oil and lime juice. In a small bowl, mix the brown sugar, paprika, garlic powder, chili powder, chipotle chili powder, salt, and a few grinds of pepper. Evenly sprinkle the spice mixture on the salmon and use your fingertips to rub it all over the top.
Bake the salmon: Bake until the salmon reaches your desired doneness, 10 to 12 minutes. Switch the oven to the broiler setting on high. Broil until the salmon is crispy, watching carefully to avoid burning, about 2 minutes.
Immediately brush each fillet with 1 tablespoon of Quick Hot Honey.
To serve: Transfer the salmon to serving plates and serve with any of the following: Coconut Rice, Spicy Cilantro Yogurt Sauce (page 236), Farmers' Market Arugula Peach Pasta Salad, and/or avocado slices. Serve immediately.
To store: Keep any leftover salmon in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second intervals until heated through.