Preheat oven to 400°F (200°C). Line a large 18x13-inch rimmed baking sheet with parchment paper or heavy-duty aluminum foil misted lightly with cooking oil spray for effortless cleanup.

Place the broccoli florets on the baking sheet. Drizzle with 2 tablespoons olive oil and season with garlic powder, 1/2 teaspoon kosher salt, and a pinch of black pepper. Toss well with your hands and spread to the outer edges of the sheet pan, leaving space in the center for the salmon.

In a small bowl, whisk together the melted butter, pure honey, minced garlic, crushed red pepper flakes, fresh lemon juice, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until emulsified and glossy into a thick hot honey glaze.

Pat salmon fillets dry with paper towels to ensure a crisp exterior. Place fillets down the center of the baking sheet. Arrange lemon wheels around the salmon and broccoli.

Using a silicone pastry brush or spoon, generously brush two-thirds of the hot honey garlic glaze all over the top and sides of each salmon fillet (reserve the remaining one-third for finishing).

Bake in the preheated oven for 12 to 14 minutes until the salmon is tender and the broccoli begins to tenderize. Turn oven to BROIL on HIGH and broil for 2 to 3 minutes until the honey glaze bubbles into a glistening, sticky, deeply caramelized crust with lightly charred edges (watch closely to prevent burning!).

Remove from oven and immediately brush the reserved hot honey glaze over the warm salmon for a glossy showstopping sheen. Garnish with chopped fresh parsley and toasted sesame seeds. Serve warm with steamed jasmine rice, buttery potatoes, or crusty artisan bread.