Preheat oven to 400 degrees Fahrenheit. Line a baking sheet (or any oven safe baking dish) with foil and lightly coat with cooking spray.
Place salmon fillets in the center of prepared baking sheet, about 2 inches apart and skin side down.
In a bowl, add honey, melted butter, minced garlic, dijon mustard, salt, and red pepper flakes. Whisk to combine. Spoon honey sauce over fillets and spread into an even layer.
Bake, uncovered, for about 10-12 minutes (for a 1 inch thick salmon fillet), or just until salmon flakes apart easily in the center when tested with a fork.
Plate your salmon and spoon honey sauce from the pan over each fillet. Garnish with chopped parsley and a squeeze of fresh lemon juice just before serving.
Leftover salmon will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Before baking, check your salmon for pin bones. Gently run your hands across the top of each salmon fillet. You'll feel a hard bit protruding from your fillet. Use pliers or your fingers to gently pull the bone out.