Combine honey, minced garlic, lemon juice, smoked paprika, salt, and black pepper in a mixing bowl. Whisk together until the marinade is smooth and well blended, releasing a fragrant aroma of citrus and smoky spices.
Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over. Turn the fillets to coat evenly, then cover or seal and refrigerate for at least 15 minutes to let the flavors soak in.
Preheat your grill or skillet over medium-high heat, brushing it lightly with olive oil to prevent sticking. Once hot, carefully remove the salmon from the marinade, letting excess drip off.
Place the salmon fillets skin-side down (if with skin) on the hot grill or skillet. Cook for about 4-5 minutes, until you see the edges start to turn opaque and the bottom develops a golden, slightly charred crust.
Gently flip the fillets using tongs or a spatula, and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork. The surface should be caramelized and smoky.
Remove the salmon from the heat and transfer to a serving plate. Let it rest briefly; the fish's juices will redistribute, ensuring tender, flaky texture inside.
Squeeze a bit more fresh lemon juice over the top for added brightness, and garnish with lemon wedges or herbs if desired. Serve immediately for the best flavor and texture.
