In a mixing bowl, whisk together olive oil, soy sauce, honey, Dijon mustard, minced garlic, lemon juice, and freshly ground black pepper until smooth.

Place salmon fillets in a shallow dish or resealable bag. Pour the marinade over, coat evenly, cover, and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat (375°F to 400°F), ensuring the grates are cleaned.

Remove salmon from the marinade, allowing excess to drip off, and discard any leftover marinade.

Oil the grill grates, place salmon skin-side down, and grill for 4 to 6 minutes until lightly charred and cooked through.

Transfer salmon to serving plates and let it rest for a minute to let juices redistribute.

Garnish the salmon with dried dill and serve with lemon wedges.

Serve warm and enjoy the delightful combination of smoky, savory, and sweet flavors.