In a bowl mix flour, salt, pepper and paprika.
Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes.
Pat dry salmon fillets in a kitchen towel. Put the fillets in the bowl and coat all the sides with flour.
Heat Olive oil and 1 tablespoon of butter large cast-iron skillet for about 2 minutes. When it is evenly hot, shake off extra flour from the fillets and arrange on the pan skin side down.
Cook the fillets undisturbed for 3-4 minutes. Using a long flexible spatula, carefully flip the fillets upside down. Cook for another 2 minutes. Remove from the pan and keep covered.
In a bowl add soy sauce, honey, Sriracha, Chicken stock, and Lemon Juice. Mix well.
To the same pan add the rest 1 tablespoon of butter. When the butter starts to bubble, saute minced garlic for about 30 seconds.
Next, add the sauce mixture and cook it on low for about 4-5 minutes until the sauce starts to thicken.
Place the cooked salmon fillets back on the pan skin side down. Spoon the sauce over the fillets and simmer for another 1-2 minutes.
You can also place a few slices of lemon while placing the salmon fillets back in the pan.
Garnish with green onion and serve.