Season the salmon with salt and pepper. Heat oil or butter in a skillet over medium-high heat. Cook salmon until it’s just opaque in the center and the skin is crisp, about 3–4 minutes per side. Remove and set aside.
In the same pan, add a splash more oil if needed. Pour in broth and simmer for 2–3 minutes, scraping up the tasty browned bits from the bottom.
Stir in lemon juice, Dijon mustard, and honey. Let it bubble for a minute to meld the flavors.
Lower the heat, whisk in the cream. Simmer until the sauce thickens slightly, 2–4 minutes. Taste and adjust salt and pepper.
Return the salmon to the pan for a quick glaze, 1 minute per side. Spoon extra sauce over the fillets and scatter with dill or parsley.
