In a small pot, heat butter, honey, Dijon mustard, ginger, lime juice, tarragon leaves and a pinch of salt. Heat over medium heat and simmer for 3-4 minutes, turn to low.
Meanwhile, dry salmon with paper towels. Score the skin side of the salmon. Sprinkle with salt and pepper and rub into the salmon.
Heat a heavy skillet over med heat, when the pan is hot add olive oil. When the oil starts to smoke add salmon skin side down. Season the top with salt. Watch salmon and turn it when it has colored 2/3rds of the way up the filet. Flip the salmon and cook for another minute, watching the color. Remove from heat and let rest for a minute.
Serve over rice or potato mash. Spoon sauce over dish.