In a glass bowl, whisk together the honey, garlic, lime juice and zest, fish sauce and just ½ teaspoon sea salt. Set aside.
Pat salmon filets dry and coat both sides evenly in the cassava flour and remaining ½ teaspoon sea salt.
Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the salmon, flesh side down, for 2 minutes until browned. Flip with a large spatula and sear skin side down for 2 minutes until browned.
Pour in the glaze and allow it to bubble and froth. Continue to cook the salmon skin side down for 2 more minutes as the glaze reduces. Flip one last time and reduce heat to medium-low.
Finish cooking the salmon flesh side down as the glaze caramelizes for 2 more minutes and the fish is cooked throughout.
Transfer to a serving platter and spoon any leftover glaze onto the salmon prior to serving.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/honey-lime-glazed-salmon/