Place a pan on medium heat and add the oil.

Season the salmon with salt and pepper and place in the pan (skin-side down).

Pan-fry the salmon skin side down first for about 4 minutes. Then flip, lower the heat, and cook for about 1-2 minutes. The timings are based on fillets that are about 4.6-4.8 oz (130-135 grams) each and on my personal preference, so feel free to adjust the cooking times based on your preference and the thickness/weight of the salmon fillets you have. It should not be completely cooked as we’ll finish cooking it in the sauce

Remove the salmon and set it aside on a plate.

To the pan, add the white wine, soy sauce, lemon juice, honey, minced garlic, and finely chopped chili pepper.

Cook the sauce over medium heat, reducing the sauce (for about 10 minutes).

Add the butter, and once it’s melted, add the parsley.

Add the salmon (skin side down) and spoon the sauce over it, finishing cooking the salmon for about 1 minute skin-side down, then flip and cook for 30 seconds more or until cooked to your preference.

You can bring the salmon to the dinner table in the pan, ready for everyone to plate up, or serve it on individual plates with more fresh parsley on top.