Season salmon with salt, pepper and the cayenne pepper.
In a bowl, I mixed the honey, warm water, apple cider vinegar. Mix together to combine well.
Heat a non-stick pan with olive oil. I fried the salmon until it was almost half done. Be careful when you flip over the fish, you don't want the fillets to break.
Add the tbsp of garlic paste. Give it a couple of minutes before adding the liquid mixture. Add the lemon wedges as well.
I let this cook on medium low heat, so the sauce could thicken as well.
Once done, I very gently transferred the fillets to a serving tray and poured the sauce over them.
Serve immediately.
