Make the glaze: in a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce; stir until well combined and set aside.

Pat the 24 oz salmon filet pieces dry with paper towels. Season both sides of each 4 oz piece with 1/2 tsp sea salt and 1/8 tsp black pepper.

Pour 1/4 cup all-purpose flour onto a shallow plate. Dredge both sides of each salmon piece in the flour, then shake off any excess.

Heat a large skillet over medium heat and add 2 Tbsp light olive oil. Heat until the oil is hot and shimmery.

Divide the prepared glaze roughly in half (half for the first side, half for the second). Brush one side of each floured salmon piece generously with half of the glaze.

When the oil is hot, place the salmon in the pan glaze-side-down. Do not overcrowd the pan; cook in batches if needed.

Immediately brush the top (now-up) side of each piece with the remaining glaze.

Sauté the salmon without moving for about 3 minutes on the first side, then carefully flip and sauté the second side for about 3 minutes more, or until the glaze is caramelized and the salmon is opaque and flakes easily with a fork.

Transfer salmon to a serving plate, squeeze lime wedges over the top, and garnish with 1 Tbsp chopped chives if desired.