Make the relish: combine all of the lemon olive relish ingredients–lemon juice, olive oil, olives, parsley, honey, vinegar– together in a small bowl. Add salt and pepper to taste, stir, and set aside.
Heat the canola oil in a large nonstick skillet on medium heat. When the pan is good and hot, add the salmon skin side down in the pan. Cook the fish for 4 minutes without moving it.
Use a spatula to carefully flip the salmon, to cook it flesh side down for 2 more minutes. Flip the salmon again to cook another 1 or 2 minutes, skin side down. The salmon should be ready for 8 minutes total cooking time, but cut open to check that it is done to your liking.
Remove the salmon to a platter and let it rest briefly. Cut the salmon into serving portions, the top with a couple spoonfuls of the lemon olive relish. Pass extra relish at the table. Enjoy!
Other white wine vinegar can be substituted for the Champagne vinegar.
If the salmon skin sticks to pan when flipping, try to place the salmon back on a part of the pan without any of the skin. This doesn’t happen to often cooking the salmon as instructed. It is more likely to stick if you flip it to soon or move it during the initial 4 minutes of cooking.