Prep the salmon: Pat the salmon very dry with paper towels. Season both sides with salt and pepper. If using one large piece, score the skin lightly to prevent curling.

Preheat and position: Heat your oven to 400°F (200°C). Set a large oven-safe skillet (cast iron or stainless) over medium-high heat.

Sear for flavor: Add olive oil and 1 tablespoon butter. When hot and shimmering, place salmon skin-side down (or presentation side down if skinless). Sear 2–3 minutes until the bottom is golden.

Flip briefly: Carefully flip and sear the other side for 1 minute. Transfer salmon to a plate. It will finish in the sauce.

Build the garlic base: Reduce heat to medium-low. Add remaining 4 tablespoons butter. When melted, add garlic and cook 30–60 seconds until fragrant, not browned.

Balance the sauce: Stir in Dijon, honey, red pepper flakes, lemon zest, and a pinch of salt and pepper. Add cream for richness, or broth for a lighter finish. Simmer 1–2 minutes to thicken slightly.

Add lemon juice and herbs: Stir in lemon juice to taste and half of the chopped herbs. Taste and adjust salt, pepper, sweetness, and acidity.

Nestle and bake: Return salmon to the skillet, spooning sauce over the top. Transfer to the oven and bake 5–8 minutes, depending on thickness, until the salmon flakes easily and reaches your preferred doneness.

Finish like a pro: Spoon more sauce over the salmon. Sprinkle remaining herbs. Serve with lemon wedges and any extra pan sauce.

Optional broil: For a lightly caramelized top, broil 1 minute at the end, watching closely.