In a small bowl, mix together softened butter, honey and Dijon. Tasted and add salt as desired. Refrigerate until ready to use.
Heat olive oil over medium heat in the All-Clad Fish Pan. When hot, place salmon in the pan, skin side down and season with salt and pepper. Cook for about 5 minutes, or until the skin is nice and brown and the fish is cooked about ¾ of the way on the sides. Turn over and cook for an additional 3 minutes.
Serve hot with a scoop of the compound butter on top of each piece.
Serve this with rice and a veggie to soak up all that butter!