Pat the salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones, removing with tweezers if present. Leave skin on to help hold the fillet together on the grill.

Make the marinade

In a bowl, whisk together olive oil, lemon juice, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, coarse salt, and black pepper until smooth and emulsified.

Marinate

Place the salmon fillets in a shallow dish or a resealable bag skin-side down. Pour half of the marinade over the fillets, reserve the other half for basting/serving. Turn fillets to coat evenly. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes to avoid 'cooking' the fish with acid).

For Grilling & Serving

Preheat and prepare grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean the grates with a grill brush. Oil the grates by dipping a folded paper towel in neutral oil, holding with tongs, and rubbing across the hot grates to prevent sticking.

Grill the salmon

Remove salmon from refrigerator and let sit 5 minutes to come slightly toward room temperature. Place fillets on the grill skin-side down. Close the lid and cook undisturbed for 4–6 minutes (depending on thickness) until the edges turn opaque and the fillet releases easily from the grate. Baste the tops with the reserved marinade once during cooking. Carefully flip using a wide spatula and cook skin-side up for an additional 1–3 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or until desired doneness. The flesh should flake easily but remain moist.

Rest and finish

Transfer salmon to a platter and let rest 3–4 minutes. Spoon any accumulated juices from the resting dish over the fillets. Sprinkle chopped fresh dill or parsley and serve with lemon wedges alongside for squeezing.

Serving suggestion

Serve hot off the grill with grilled vegetables, a simple salad, or steamed rice. Leftover salmon can be flaked into salads or used in sandwiches.