In a medium-sized bowl, combine the honey, soy sauce, lemon juice, and red pepper flakes. Whisk thoroughly until the mixture is smooth and well blended; set aside.

In a large skillet, heat two tablespoons of olive oil over medium-high heat. Allow the oil to warm until hot but not smoking, ensuring an optimal temperature for searing the salmon.

Place the salmon fillets in the skillet, skin-side down if applicable. Season the salmon generously with kosher salt and freshly ground black pepper. Cook undisturbed for approximately six minutes, or until the skin or surface achieves a deep golden color.

Gently flip the salmon fillets, being careful to maintain their shape. Add the remaining tablespoon of olive oil and the minced garlic to the skillet. Cook for about one minute, or until the garlic becomes fragrant but does not burn.

Pour the prepared honey mixture into the skillet, then add the lemon slices. Allow the sauce to cook and reduce, stirring occasionally, until it thickens and reduces by about one-third. Spoon the sauce over the salmon fillets to ensure even coating.

Transfer the salmon to serving plates and drizzle with the reduced sauce from the skillet. Garnish with the lemon slices, if desired, and serve immediately.