Prepare the fish by removing pin bones with tweezers, removing the skin and cutting into 2” strips.

In a small bowl combine oil, lemon juice, honey, garlic cloves and seasonings for the marinade.  Mix well.

Place salmon in a large freezer bag and pour the marinade overtop.

Squeeze out the air and place in the fridge for 30 minutes (up to 60 mins).

Heat a large cast iron skillet on medium heat, add butter.

Remove fish from the marinade and pour 1/4 cup into the skillet (reserve remaining marinade), turn down to medium and allow garlic to cook for about 1 min until fragrant.

Add the salmon to the skillet and cook for 2-3 minutes per side, flipping once half way through.

Remove the salmon from the skillet and add the remaining marinade.

Cook until reduced and garlic is fragrant, about 2 minutes, before spooning over the fillets.