Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper. Set aside at room temperature while you prepare the sauce.

In a small bowl, whisk together the honey, minced garlic, lemon juice, and Dijon mustard until well combined. Set aside.

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the salmon fillets skin-side up. Cook for 4-5 minutes until golden brown on the bottom.

Carefully flip the salmon fillets over and reduce heat to medium. Pour the honey garlic sauce over and around the salmon. Add the remaining 1 tablespoon of butter to the pan.

Continue cooking for 4-5 minutes, spooning the sauce over the salmon frequently, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit.

Remove from heat and let the salmon rest for 2 minutes. The sauce will thicken slightly as it cools. Spoon extra sauce over the salmon, garnish with fresh chopped parsley, and serve immediately.