Pat the salmon dry and season it with kosher salt, black pepper, smoked paprika, and blackening seasoning, then set it aside. Dry fish browns better, and the seasoning will cling more evenly to the surface.

Move an oven rack to the middle position and preheat the broiler. Keeping the salmon lower in the oven helps the honey glaze caramelize instead of burning too fast.

Set a large oven-safe skillet over medium-high heat and add the butter and olive oil. When the butter melts, the pan should look glossy and ready for the sauce.

Stir in the garlic, water, soy sauce, sriracha sauce, honey, and lemon juice, and cook briefly until heated through. The garlic should smell fragrant almost immediately, and the glaze will loosen, then start bubbling across the surface.

Place the salmon in the skillet skin side down if using skin-on fillets and cook for 3 minutes, spooning the sauce over the top as it cooks. It should hit the pan with a confident sizzle, and the glaze will bubble rapidly and darken toward a rich amber color.

Transfer the skillet under the high broiler, around 550°F if that is your oven’s high setting, and broil for 5 to 6 minutes, basting once during the broil. The top should look caramelized and glossy, and the center of the fillet will shift from translucent to opaque as it finishes.

Take the skillet out and garnish with minced parsley if desired. The salmon should flake easily at the thickest part while still looking moist inside.