In a small bowl, whisk creme fraiche, 1 Tablespoon lemon juice and 1/2 teaspoon lemon zest. Season to taste with salt and pepper. In a separate small bowl, combine honey, olive oil, shallot, 2 Tablespoons lemon juice and remaining 1/2 teaspoon lemon zest. Mix until blended then pour into a glass baking dish. Add salmon fillets skin side up and let marinate for 1 hour. Preheat oven to 400 degrees F. Lightly oil a baking sheet and place salmon fillets on sheet skin side down. Place in oven and roast for about 15 minutes or until opaque in center. Serve with Lemon Creme Fraiche Sauce.
*Creme Fraiche: You can purchase creme fraiche in a grocery store. Alta Dena makes a brand that is very good. You can also make your own by adding 2 Tablespoons buttermilk to 2 cups fresh cream. Stir to mix, cover with plastic wrap and leave out on a counter for 24-48 hours or until it has thickened, then refrigerate.