Measure and rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Rinsing removes surface starch that causes clumping and encourages separate, fluffy grains after cooking.

Combine 1 tbsp olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add 2 minced garlic cloves and the finely grated zest of the lemon, sautéing for 30–45 seconds until fragrant. Toasting the garlic briefly in fat blooms its flavor and infuses the rice with a savory base.

Add the rinsed rice to the pan and stir for 45–60 seconds until each grain is shiny and coated. This step toasts the rice slightly and helps each grain remain separate when cooked.

Pour in 2 1/4 cups (540 ml) water and 2 tbsp lemon juice, add 1/2 tsp salt, bring to a gentle boil uncovered. Once boiling, reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes without lifting the lid. Gentle, steady simmering cooks the rice through without becoming mushy; lifting the lid lets steam escape and alters texture.

Remove the rice from heat and let it rest, still covered, for 10 minutes. Fluff with a fork and stir in the remaining 2 minced garlic cloves and 1 tbsp chopped parsley. Resting allows residual steam to finish cooking the rice evenly and settling prevents it from being gummy.

While the rice cooks, make the citrus-herb marinade: In a small bowl whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp Dijon, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp pepper and 1 tbsp chopped parsley and 1 tbsp lemon juice. The oil carries fat-soluble flavors, honey balances salt and acid, and mustard emulsifies the mixture so it clings to the fish.

Pat the salmon fillets dry with paper towels (moisture prevents a good sear). Place the fillets skin-side down on a tray, brush both sides lightly with the marinade but reserve about 1 tsp of the mixture for brushing while grilling. Season skin lightly with a pinch of salt. Drying and a light oiling help form a crisp, caramelized exterior when the salmon hits the hot grill.

Preheat a grill or a cast-iron grill pan over medium-high heat until very hot (about 5–7 minutes). Oil the grates or pan with a high-heat oil. A properly preheated surface prevents sticking and promotes even browning.

Place the salmon skin-side down and cook undisturbed for 4–5 minutes. This allows the skin to crisp and the heat to move through the fillet for even doneness. If using an outdoor grill, close the lid; for a grill pan leave it open but maintain heat.

Flip the fillets carefully using a thin spatula and cook skin-side up for 2–3 minutes more, brushing with remaining marinade once during the second minute. Cook time varies by thickness; target an internal temperature of 125–130°F (52–54°C) for medium-rare to medium (the fish will continue to carryover cook while resting). Avoid overcooking — salmon is best when tender and slightly translucent in the center.

Remove the salmon to a warm plate and let rest for 3–4 minutes. Resting redistributes juices and finishes carryover cooking without drying the fish.

Divide the garlic-lemon rice among 4 plates, place a salmon fillet atop each bed of rice, spoon any pan juices over the fish, and garnish with remaining parsley and sliced scallions. A final spoon of pan juices and fresh herbs brighten the plate and add freshness.