Remove pin bones from salmon if they have not already been removed. Score the skin with a sharp knife. Scoring prevents the fillet from curling up and increases the surface area. Pat dry.
Prepare the glaze. Place glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until reduced by half, about 6 - 8 minutes, stirring frequently.
Meanwhile, sear the salmon. Heat an oven-proof skillet over medium-high heat. Add 1 tsp oil. When it begins to ripple, add salmon fillets, skin side up. Sear for 2 minutes, then turn and sear on the other side for 2 minutes. Spread the glaze over the salmon, reserving one-third to brush on part way through baking time.
Transfer skillet to oven and bake for 6 - 8 minutes or just until fish flakes slightly with a fork. Time will depend on the thickness of the fish. Do not overcook. Fish will continue to cook slightly after you remove it from the oven.
Remove from oven, brush with remaining glaze and place under broiler for 2 - 3 minutes or until honey starts to caramelize. Serve immediately.