Peel and mince the garlic. In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, minced garlic, and 1 tbs chopped fresh dill (or 1 tsp dried). Whisk until honey is blended and mixture is slightly emulsified.

Season the salmon

Pat the salmon fillets dry with paper towels. Place them skin-side down on a tray or shallow dish. Sprinkle 1 tsp salt and 1 tsp black pepper evenly over the flesh sides.

Marinate

Brush or spoon about three-quarters of the marinade over the flesh of the salmon, reserving the remainder for basting and serving. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid “cooking” the fish with the acid).

Preheat the grill

If using a gas grill: preheat to medium-high (about 400–425°F / 200–220°C). If using charcoal: prepare a two-zone fire and let coals burn until they are covered with a thin layer of ash and the grill grate reaches medium-high. Clean the grate and lightly oil it by folding a paper towel soaked in 1 tsp olive oil around tongs and wiping the grates carefully.

Grill the salmon

Place salmon skin-side down on the hot grate over direct heat. Close the lid and cook for 4–6 minutes depending on thickness (about 1" thick = 4–5 minutes). After the initial sear, baste the top with some reserved marinade and check for grill marks. Carefully flip the fillets using a wide spatula (optional — you may leave skin-side down and finish on indirect heat). If flipping, cook an additional 1–3 minutes until the internal temperature at the thickest part reaches 125–130°F (52–54°C) for medium-rare to medium, or 140°F (60°C) if you prefer well done.

Finish on indirect heat (optional)

If the fillets are charring too quickly, move them to indirect heat (cooler side of the grill), close the lid and cook 1–3 more minutes until desired doneness. During the last minute, brush with the remaining marinade for gloss and flavor, then remove from the grill.

Rest

Transfer the salmon to a clean plate and let rest 3–4 minutes. Resting lets juices redistribute and final carryover cooking brings the temperature up slightly.

To Serve

Plate each fillet skin-side down (skin helps keep the fillet intact). Garnish with a lemon wedge and scatter 1/2 tsp fresh dill over each portion if desired. Serve immediately with extra lemon for squeezing.