Pat the salmon fillets thoroughly dry on both sides with paper towels. Removing surface moisture is crucial for achieving an ultra-crispy golden sear. Season both sides evenly with kosher salt, black pepper, and smoked paprika.

Heat olive oil in a heavy cast-iron or stainless steel skillet over medium-high heat until shimmering. Place the salmon fillets flesh-side down and sear undisturbed for 4 minutes until deeply golden-brown and crispy. Carefully flip skin-side down and cook for an additional 2 to 3 minutes.

Reduce skillet heat to medium-low. Push salmon slightly to one side and add the butter to the pan. Once melted, stir in minced garlic and chili flakes, sautéing for 30 seconds until fragrant. Pour in the honey, lemon juice, and apple cider vinegar, stirring constantly as the sauce bubbles into a glossy, foaming glaze.

Using a large spoon, generously ladle the bubbling hot honey glaze continuously over the top of the salmon fillets for 1 to 2 minutes until the fish is lacquered, glistening, and cooked to a tender medium (125°F to 130°F internal temperature).

Remove from heat immediately. Spoon remaining pan glaze generously over the salmon, garnish with fresh chopped cilantro and lime wedges, and serve hot over steamed jasmine rice or garlic vegetables.