Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.

Place your salmon filet on the foil and sprinkle it with salt, pepper and garlic powder. Spoon a few tablespoons of the honey on top of the salmon and place the lemon slices on top. Roast for 15 to 20 minutes, or until the salmon flakes easily with a fork.

Before serving, drizzle a bit more honey on the salmon and add the peppers if you wish. Serve with an extra spritz of lemon.