In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, 2 tsp minced garlic, and 1 tbs finely chopped fresh dill (or 1 tsp dried). Add 1 tsp kosher salt and 3 tsp freshly ground black pepper and whisk until combined.

Marinate the salmon

Pat the salmon fillets dry with paper towels. Place them skin-side down in a shallow dish or a resealable bag. Pour about two-thirds of the marinade over the fillets, reserving the rest for basting. Ensure each fillet is evenly coated. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid).

Bring to room temperature

Remove the salmon from the refrigerator 15 minutes before grilling so it comes closer to room temperature; this promotes even cooking.

Grilling

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates well. Lightly brush the grates with oil (use a paper towel dipped in oil and tongs) or brush the salmon skin-side with 1 tsp extra olive oil to prevent sticking.

Grill skin-side down

Place the salmon fillets on the grill skin-side down. Close the lid and cook undisturbed for 4–6 minutes, depending on fillet thickness (about 1-inch thick = 4–5 minutes).

Baste and finish

Open the lid and baste the tops of the fillets with the reserved marinade. Carefully flip each fillet using a spatula if you prefer some char on the flesh side, otherwise leave skin-side down. If flipped, grill an additional 1–3 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or 135°F (57°C) for well done. Total cook time will be about 6–9 minutes depending on thickness and desired doneness.

Rest the salmon

Remove the salmon from the grill and transfer to a plate. Tent loosely with foil and rest for 3–4 minutes; carryover cooking will raise the temperature slightly and juices will redistribute.

Finishing & Serving

Squeeze fresh lemon wedges over each fillet, sprinkle with chopped parsley or extra dill, and serve immediately. Use remaining marinade only if it was not in contact with raw fish and has been boiled for at least 1–2 minutes to use as a sauce; otherwise discard.