Mix the dry spices and salt together in a small bowl. Season both sides of the salmon with the rub.
In a small bowl, whisk together the honey, garlic, water, red pepper flakes, tamari or soy sauce, olive oil and corn starch. Be sure to remove any clumps from the corn starch so you do not have a lumpy sauce.
Heat the oil in a large pan until shimmering. Place the salmon skin side down and cook until the skin releases easily without tearing about 4-5 minutes. The skin should be crispy. Cook for 1-2 minutes more skin side up. Remove fish from the pan and set aside.
Pour the sauce into the still warm pan. It will boil and pop. Whisk gently on medium high heat until the sauce thickens. Return the fish to the pan and cook for another 1-2 minutes spooning the sauce over the fish.
Garnish with a squeeze of lemon.
