Pat the salmon fillets dry with paper towels. Check for and remove any pin bones with tweezers. Leave skin on to help hold the fillet together on the grill and for crisping.

Make Marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 2 minced garlic cloves, 2 tsp chopped fresh dill, 1 tsp honey, 1 tsp kosher salt and 1 tsp freshly ground black pepper until emulsified.

Marinate

Place the salmon fillets skin-side down in the dish or a resealable bag. Pour the marinade over the fillets, turning to coat evenly. Cover and refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish).

Preheat Grill

About 10 minutes before cooking, preheat the grill to medium-high heat (around 400–450°F / 200–230°C). Clean and oil the grates well: fold a paper towel, soak in oil, and use tongs to rub the grates to prevent sticking. If using a grill pan, preheat it over medium-high heat and oil lightly.

Grilling & Finish

Prepare for Grill

Remove fillets from the marinade and let excess drip off. Reserve marinade. Place one lemon slice under each fillet (on the skin) to help prevent the fish from sticking and to infuse flavor on the grill.

Grill Salmon

Put salmon skin-side down on the preheated grill. Close the lid and cook without moving for 4–6 minutes depending on thickness (about 4 minutes for 3/4-inch, 6 minutes for 1-inch thick fillets). The fish will release naturally when it has developed a good sear; if it resists, give it another 30–60 seconds and check again.

Flip and Finish

Carefully flip the fillets using a wide spatula. Grill flesh-side for an additional 1–3 minutes until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium, or 135°F (57°C) for well-done. Brush reserved marinade toward the end of cooking and let it bubble briefly to cook (or discard if you prefer).

Butter Finish (Optional)

If using butter, place 1/4 tbs of butter on each hot fillet right after removing from the grill so it melts over the fish, adding gloss and flavor.

Rest and Serve

Transfer salmon to a warm platter and let rest 3–4 minutes. Sprinkle with 1 tsp chopped fresh herbs, serve with lemon wedges, and additional grilled lemon slices. Serve immediately.