In a food processor, combine cilantro, lime juice, garlic, ¼ cup olive oil, optional honey, cumin, and red pepper flakes. Blend until mostly smooth.

Pat salmon fillets completely dry with paper towels. Season both sides with salt and pepper.

In a shallow dish, coat the salmon with two-thirds of the marinade, reserving the rest for serving. Let marinate for 15-20 minutes at room temperature.

Heat 1 tablespoon of oil in a large cast iron or stainless steel skillet over medium-high heat until it shimmers.

Place salmon fillets skin-side down in the hot pan. Press gently on each fillet for 10 seconds to ensure full skin contact.

Cook undisturbed for 4-6 minutes, until the skin is crispy and releases easily from the pan.

Flip the salmon and cook for another 2-4 minutes, until cooked to your desired doneness (125°F for medium).

Remove salmon from the pan and let it rest for 3-5 minutes before serving. Drizzle with the reserved fresh marinade.