1. 1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps the marinade adhere better and promotes a crispier exterior. Season both sides lightly with salt and pepper.

2. 2. Whisk the Honey Garlic Glaze: In a small bowl, combine the honey, soy sauce, olive oil, minced garlic, and grated ginger (if using). Whisk until all ingredients are well combined and the mixture is smooth.

3. 3. Marinate the Salmon: Place the salmon fillets in a shallow dish or a zip-top bag. Pour the honey garlic glaze over the salmon, ensuring each piece is well coated. Let it marinate at room temperature for at least 10 minutes while you preheat the grill. If you have more time, you can marinate it in the refrigerator for up to 30 minutes, but avoid marinating for too long as the acidity in the soy sauce can start to “cook” the fish.

4. 4. Preheat the Grill: Preheat your outdoor grill to medium-high heat (around 400-450 F (200-230 C)). Make sure the grill grates are clean. Once hot, lightly oil the grates to prevent sticking. You can do this by dipping a paper towel in a little oil and carefully wiping it over the hot grates with tongs.

5. 5. Grill the Salmon: Place the salmon fillets, skin-side down (if applicable), on the preheated and oiled grill grates. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. If your fillets are thicker, they might need an extra minute or two per side. The internal temperature should reach 145 F (63 C).

6. 6. Serve Immediately: Carefully remove the salmon from the grill using a fish spatula. Garnish with fresh chopped parsley or cilantro and serve with lemon wedges on the side for a bright finish.