Pat salmon dry with a paper towel, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
In a small mixing bowl, whisk together honey, chopped garlic, ginger paste, soy sauce, and apple cider vinegar.
Heat a large stainless steel or cast iron skillet over medium-high heat. When hot, add neutral oil and unsalted butter. Cook for 2 minutes more, then pour in the honey garlic sauce. Reduce the temperature to medium-low. Cook the salmon until the sauce has thickened slightly.
While the salmon finishes cooking, be sure to spoon some of the sauce on top of each fillet. Alternatively, you can brush the sauce on top.
Serve the salmon in rice bowls with a roasted vegetable or blistered veggies. Garnish with thinly sliced scallions and sesame seeds, then serve immediately with lime wedges.