Wash the salmon fillets with lemon juice and water, then pat dry with a paper towel. Lightly season the salmon with sea salt, black pepper, cayenne pepper and garlic powder.
To make the honey mustard sauce, thoroughly mix the dijon mustard, grain mustard and honey in a small dish. Set aside.
Heat a cast iron skillet or non-stick pan and add the olive oil. Place the salmon fillets in the pan skin down, and let cook for about 4 minutes until the skin starts to crisp.
Flip the fillets and cook an additional 3-4 minutes. Turn the pan off and flip the fish back to skin side down.
Pour the honey mustard sauce over the salmon and let the excess flow to the pan. Let the fish sit in the pan another 2-3 minutes to allow the heat from the pan to heat the sauce, and the flavor to merge with the fish.
Serve hot and enjoy.
Frozen salmon works just as well as fresh.
You can swap out the protein for another type of fish, chicken or a vegan source such as tofu.