Pat each fillet dry with paper towels. Sprinkle evenly with salt, pepper, paprika, and blackening seasoning if using. Set aside while you prepare the glaze.
Position your oven rack in the middle. Preheating on the middle rack prevents the glaze from burning important for that perfect caramelized finish.
In a large, oven-safe skillet over medium-high heat, melt butter with olive oil. Add minced garlic and cook for about 30 seconds until fragrant. Stir in honey, water, soy sauce, sriracha, and lemon juice, letting it heat through.
Place salmon fillets skin-side down if your fillets have skin. Cook for 3 minutes, spooning the glaze over the top frequently to coat every bite.
Slide the skillet under the broiler on high (around 550°F). Broil 5–6 minutes, basting once midway, until the salmon is glossy, sticky, and cooked to your preferred doneness.
Garnish with a sprinkle of fresh parsley if desired. Serve immediately for a perfectly sweet, garlicky, melt-in-your-mouth salmon.
