Cut the 1 pound fresh salmon into 4 pieces and season both sides with salt and pepper to taste.

Add 1 tablespoon olive oil to a skillet and heat over medium-high until the oil shimmers.

Place the salmon in the skillet, skin-side down if the pieces have skin. Cook undisturbed for 4–5 minutes. If the oil is splattering, reduce the heat slightly.

Flip the salmon and cook the other side for 4–5 minutes, or until the salmon is just cooked through. Transfer the salmon to a plate.

While the salmon cooks (or immediately after transferring it), combine 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1/4 cup honey, and 3 cloves minced garlic in a small bowl and stir until blended.

Pour the sauce mixture into the same skillet and cook over medium heat, letting it bubble and reduce slightly for about 2 minutes to cook the garlic and thicken the sauce.

Return the salmon to the skillet and spoon the sauce over each piece, cooking for an additional 30–60 seconds to coat and reheat the fish.

Serve the salmon topped with chopped fresh parsley, if desired, to taste.