Swirl olive oil in a large frying pan over medium heat. Pat the fillets dry with a paper towel, then dust lightly with flour. Using your hands, pat the flour evenly over the top of the fillet (if fillet is skinless, do this on both sides). Drizzle a small amount of honey over the top of the floured area and spread to coat.
Place salmon in hot pan and cook 3-5 minutes per side, or until a nice caramelized brown crust is achieved and the salmon is cooked to desired temperature (I cook mine medium). Remove to serving plate and drizzle with Brown Butter Lime Sauce and sprinkle with lime zest. Serve.
!To Make Sauce:
In a small saucepan, brown the butter over medium heat, swirling frequently. The butter will melt, then foam and bubble, then begin to brown. As soon as it smells nutty and the color has changed, remove from heat (if you don't watch it closely here, it will burn).
Add garlic, lime juice, salt, and pepper to a blender or food processor. Turn on and steadily stream in the browned butter. Blend for 1 minute until emulsified.