Heat the oil in a large skillet over medium-high heat.
Season the salmon with smoked paprika, salt, and pepper on both sides.
Cook for 3-5 minutes per side, or until nicely seared and flaky. Set aside.
To the same preheated skillet, add the oil and the garlic. Saute just until fragrant.
Next, stir in the honey, coconut aminos, sriracha, lemon juice, cornstarch and mix well to combine. Cook over medium heat for 1 minute then return the salmon to the skillet, basting the sauce all over it. Cook for 2-3 minutes more, or until the salmon is heated.
Garnish with parsley and serve immediately with lemon wedges.
Salmon filets can be skinless or with skin. If you are using skin-on salmon, cook with the skin down first.
Coconut aminos are usually used in place of soy sauce. You may use low-sodium soy sauce if preferred.
We prefer that you use honey instead of maple syrup. But you may use maple syrup if preferred.
If you prefer a less spicy sauce, cut down the sriracha to 1 tsp instead of a tablespoon.