Pat salmon fillets dry with paper towels. Check for pin bones and remove any with tweezers. Lightly score the skin (1/4 inch apart) if the fillets are thick to help them cook evenly.

Make marinade

In a small bowl whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, chopped dill, kosher salt, and black pepper until combined.

Marinate

Place salmon fillets in a shallow dish or zip-top bag skin-side down. Pour about two-thirds of the marinade over the fillets, reserving the remaining third for basting/serving. Turn fillets to coat. Marinate in the refrigerator for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the fish with the acid).

Bring to temperature

Remove salmon from fridge 10 minutes before grilling so it comes closer to room temperature; this promotes even cooking.

Grilling

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean the grates thoroughly and oil them with a paper towel dipped in oil held with tongs to prevent sticking.

Cook skin-side down

Place salmon fillets on the grill skin-side down. Close the lid and cook undisturbed for 6–8 minutes, depending on thickness. Resist the urge to flip too early; once the skin releases easily it's ready to turn.

Flip and finish

Gently flip the fillets using a wide spatula. Brush lightly with the reserved marinade. Grill for an additional 2–4 minutes until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or until it flakes easily with a fork.

Rest

Transfer salmon to a plate and let rest for 3–5 minutes. Resting lets juices redistribute and carryover cooking finish gently.

Serve

Plate the salmon skin-side down or on its side, spoon any pan juices or leftover reserved marinade (do not pour raw marinade used with raw fish—use only the reserved portion) over the fillets. Garnish with lemon wedges and extra chopped herbs. Serve immediately.