1. 1. Prepare the Honey Garlic Glaze: In a small bowl, whisk together the honey, minced garlic, soy sauce, olive oil, fresh lemon juice, grated ginger (if using), and black pepper until well combined. This will be both your marinade and your glaze.

2. 2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour about half of the honey garlic mixture over the salmon, ensuring each fillet is coated. Reserve the other half of the mixture for basting during grilling. Let the salmon marinate at room temperature for 10-15 minutes. If you have more time, you can marinate it in the refrigerator for up to 30 minutes, but no longer, as the lemon juice can start to “cook” the fish.

3. 3. Preheat Your Grill: While the salmon is marinating, preheat your grill to medium-high heat (around 400 F / 200 C). Make sure the grill grates are clean and lightly oiled to prevent sticking. You can do this by folding a paper towel, dipping it in a little oil, and carefully wiping the hot grates with tongs.

4. 4. Grill the Salmon: Place the salmon fillets, skin-side down (if applicable), directly on the preheated grill grates. Close the lid and cook for 5-7 minutes.

5. 5. Baste and Finish Grilling: Carefully flip the salmon fillets. Brush generously with the reserved honey garlic glaze. Close the lid and continue to grill for another 5-8 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145 F (63 C). The glaze should be slightly caramelized and sticky.

6. 6. Rest and Serve: Transfer the grilled salmon to a plate and let it rest for a couple of minutes before serving. This allows the juices to redistribute, keeping the fish moist and flavorful. Garnish with fresh chopped parsley or green onions, if desired.