Heat olive oil and butter in a heavy based pan over a high heat until it just begins to bubble. Cook the salmon skin side down for 3 - 4 minutes. Then turn over and cook for 2 - 3 minutes on the second side.
Remove the salmon to a plate (if cooking in larger quantity tent in foil to keep warm)
Add the white wine, lime juice, honey and soy sauce to the pan, the fish was cooked in and allow to bubble away until reduced by half.
Spoon the thick syrupy sauce over the salmon and serve with rice or noodles and strew with chopped parsley.