Pat salmon fillets completely dry on all sides using paper towels. Season the flesh evenly with kosher salt, black pepper, smoked paprika, and onion powder.
In a small bowl, whisk together clover honey, low-sodium soy sauce, fresh lemon juice, and 2 tablespoons of warm water until smooth.
Heat olive oil and 1 tablespoon butter in a large 12-inch cast-iron skillet over medium-high heat until hot and shimmering. Place salmon fillets flesh-side down and sear undisturbed for 4 minutes until deeply caramelized and golden brown.
Carefully flip fillets skin-side down. Lower heat to medium and cook for another 3 minutes.
Push the salmon fillets slightly to the side of the skillet. Add the remaining 3 tablespoons butter to the center of the pan. Once the butter melts and foams, add minced garlic and sautu00e9 for 30 to 45 seconds until aromatic.
Pour the honey soy sauce mixture into the foaming garlic butter. Bring to a brisk simmer for 2 minutes, spooning and basting the bubbling glossy glaze continuously over the salmon until sticky, thick, and reduced.
Remove the skillet from heat. Garnish the salmon with toasted sesame seeds, thinly sliced scallions, and fresh lemon slices. Serve hot over steamed jasmine rice with crisp broccoli!