Start by placing all the marinade ingredients—soy sauce, lemon juice, honey, minced garlic, and olive oil—in a ziplock bag. Seal and mix the ingredients together until well combined.

Add the salmon fillets into the bag, ensuring each piece is thoroughly coated with the marinade. Massage gently for even distribution. Let the salmon marinate in the refrigerator for at least one hour, and up to 24 hours.

Remove the salmon from the refrigerator 30 minutes before you plan to cook it, allowing even cooking.

Pour the remaining marinade into a small saucepan. Over medium-high heat, simmer the marinade for 3 to 5 minutes until it thickens to a syrupy consistency.

Brush the BBQ grates with oil to prevent sticking, and preheat to medium heat.

Drizzle the salmon fillets with a little olive oil. Place the salmon on the BBQ grill, flesh side down. Grill for about 3 minutes, or until golden brown.

Carefully turn the salmon using tongs, and brush the flesh side with the reserved marinade. Cook for an additional 3 to 4 minutes, basting halfway through.

Transfer the grilled salmon to a serving plate and drizzle with the remaining sauce. Garnish with fresh herbs and lemon slices.