Season salmon fillets generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil.

Place the salmon skin-side down in the skillet and cook for about 4 minutes until golden. Flip and cook for an additional 2-3 minutes.

In a separate saucepan, melt 1 teaspoon of butter and sauté minced garlic until fragrant.

Add chicken broth and lemon juice to the saucepan, letting it simmer until slightly reduced.

Stir in the remaining butter and honey until incorporated, then let the sauce thicken.

Transfer cooked salmon to plates, drizzle with garlic lemon butter sauce, and garnish with parsley and lemon slices.