Cook rice according to package directions.

Sprinkle both sides of salmon with pepper, garlic salt, and 1 teaspoon of minced garlic.

In a small bowl, combine the soy sauce, honey, sriracha, red pepper flakes, and remaining minced garlic. Stir well.

In a large pan, melt butter over medium heat. Add salmon filets, skin side down, and cook for 3-4 minutes. Flip filets and cook for an additional 2-3 minutes.

Pour sauce into pan and flip salmon skin side down, and let simmer over medium low heat for 1 minute. Using a spoon, baste salmon with sauce for 2-3 minutes.

Remove salmon from the pan and serve immediately over cooked rice.