Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear for 4-5 minutes until golden brown, flip, and cook for another 4-5 minutes until flaky. Remove and keep warm under foil.

In the same skillet, lower the heat, add 2 minced garlic cloves, and sauté for about 30 seconds. Pour in 1/4 cup of water, 2 tablespoons of lemon juice, 1/4 cup of low sodium soy sauce, and 1/4 cup of honey. Stir and bring to a gentle simmer.

In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Gradually pour this into the simmering sauce while whisking, then increase the heat slightly to bring to a boil for about 1 minute until thickened.

Return the seared salmon back into the skillet, coating each fillet with glaze. Spoon sauce over the top and sprinkle with chopped parsley before serving with lemon wedges.