In a small bowl, whisk together soy sauce, olive oil, lemon juice, honey, garlic, Dijon mustard, ginger, and black pepper.

Place salmon fillets in a shallow dish or resealable plastic bag and pour marinade over them. Refrigerate for 30 minutes to 1 hour.

Preheat grill to medium-high heat and lightly oil the grates.

Remove salmon from marinade and place on the grill, skin side down if skin is on. Discard leftover marinade.

Grill salmon for 4–5 minutes per side, depending on thickness, until it flakes easily with a fork.

Transfer salmon to a platter and garnish with fresh parsley or dill.

Serve hot with lemon wedges on the side.