Whisk together olive oil, honey, soy sauce, lemon zest, lemon juice, and minced garlic in a small bowl. The glaze should smell sharp and sweet—that's your signal you've balanced the flavors correctly. This combination works because the acid prevents the honey from becoming cloying, and the soy adds saltiness so you don't need to oversalt the fish itself.

Pat your salmon fillets dry with paper towels, which I cannot stress enough matters for getting that beautiful exterior. Season both sides with kosher salt and black pepper. Wet fish steams instead of sears, and a steamed salmon fillet lacks the character we're building here.

Heat your grill to medium-high (about 400°F) and brush the grates with oil to prevent sticking. I learned this the hard way after losing a beautiful piece of fish to grate-grab last summer. The grill needs to be smoking slightly when you place the salmon on it.

Place salmon skin-side up on the grill and cook for 5 minutes without moving it. You'll hear a gentle sizzle immediately—that sound tells you the exterior is forming a protective crust. Resist the urge to flip early because that's when the beautiful grilled salmon summer recipe stays moist inside.

Flip carefully using a thin spatula and immediately brush the cooked side with the honey-garlic glaze. Cook for another 3-4 minutes until the flesh flakes gently when you press it with a fork. The glaze will bubble and caramelize on the surface—that's exactly what you want because it means flavors are concentrating.

Brush the other side with remaining glaze during the final minute of cooking, letting it set just slightly. Transfer to a plate and let rest for 2 minutes so the carryover heat finishes cooking the interior gently.