I also really like to pan fry or sear my fish and then finish up with it in the oven (not necessary if the fish is thin or you like it rare). It helps to have a really hot pan with some oil (don't burn the oil), and start with the fish face down (or skin side down if you like crispy skin!). I sprinkled a little salt and put some pesto on before putting it in the pan. I flipped it over and threw the whole pan in the oven at 350 for maybe 5 minutes max (You don't want to overcook salmon)! After taking it our of the oven, I topped with more pesto.
For the honey mustard, I use local raw honey and stone ground mustard, fresh herbs (whatever is around), a little lemon, salt, garlic. Whisk together well and slowly whisk in the olive oil.
Note about salmon: I only use wild salmon in season, and never farmed. I could say a lot about this, but so does google. 99% of farmed fish in my opinion this far is totally unsustainable, and can include GMOs, ways to color the fish (Canthaxanthin), and can be horrible to the environment and your health. And wild caught salmon is great, although I personally limit my use because I don't think there's enough to go around if we keep eating as much as we do! Everything in moderation. Just because it's healthy and "sustainable," doesn't mean it can become unbalanced.