Step 1: Prepare Salmon. Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.
Step 2: Make Honey Butter Glaze. In a small bowl, whisk together melted butter, honey, soy sauce, garlic powder, and smoked paprika.
Step 3: Cook Salmon. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-5 minutes until skin is crispy.
Step 4: Glaze Salmon. Flip the salmon fillets. Pour the honey-butter glaze over each fillet. Continue to cook for another 4-6 minutes, spooning the glaze over the salmon frequently, until the salmon is cooked through and flaky (internal temperature 145°F/63°C). Remove salmon from skillet and set aside.
Step 5: Prepare Creamy Chili Sauce. In the same skillet (no need to clean), melt 1 tablespoon butter over medium heat. Add minced shallot and cook until softened, about 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Step 6: Finish Sauce. Pour in heavy cream and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens. Stir in sriracha and lime juice. Taste and adjust seasoning as needed.
Step 7: Serve. Plate the sticky honey butter salmon and generously drizzle with the creamy chili sauce. Garnish with fresh chopped cilantro if desired. Serve immediately with your favorite sides.