Preparation:

1. Pat the salmon fillets dry and score the skin with shallow diagonal cuts to prevent curling.
2. Drizzle olive oil over the skin side and rub it into the cuts.
3. Season both the skin and flesh sides with salt and pepper.

Cooking the Salmon:

1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat the pan.
2. Place the fillets skin-side down in the hot pan. Press lightly with a spatula to ensure even contact with the pan.
3. Cook for 5-7 minutes until the skin is golden brown and crisp.
4. Flip the salmon carefully and cook the flesh side for an additional 2-3 minutes, depending on desired doneness.
5. Remove the fillets and let them rest for a few minutes.

Making the Sauce:

1. In the same pan, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the chicken stock and let it simmer for 1 minute.
4. Stir in the lemon juice, soy sauce, and honey. Let the mixture simmer for 2-3 minutes until slightly reduced.
5. Remove from heat and drizzle the sauce over the cooked salmon.