• Season 4 (6 ounce) salmon fillets generously with salt and pepper . In a small bowl whisk together ⅓ cup melted unsalted butter, ⅓ cup honey, 1 tablespoon low sodium soy sauce, 4 tablespoons fresh lime juice, zest from half a lime, and 2 crushed large cloves garlic. Reserve 1-2 tablespoons of the sauce to brush on the salmon once finished cooking.
• Marinate the salmon in the rest of the sauce for at least 30 minutes before grilling. Once the salmon is ready, preheat your grill to medium-high heat.

To make salmon with grill marks:

• Brush grill grates with oil for grilling. Place salmon fillets on the grill diagonally to the grill grates. Grill with the lid closed for 2-4 minutes (depending on the thickness of the salmon) or until grill marks appear. Use tongs and a wide spatula, carefully turn the fish onto the other side, so that the skin side is now on the grill grates.
• Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.

To make salmon in foil packs (and no grill marks):

• Place each piece of salmon on a piece of heavy duty foil large enough to fold over and seal. Add lime slices and drizzle with a spoonful of marinade. Wrap up salmon tightly in the foil packets.
• Place the foil packets on the hot grill and cook for 10-13 minutes, flipping halfway through. Remove from grill.

To serve:

• Brush the tops of the salmon with reserved sauce and serve immediately with Lime slices and chopped cilantro for garnish, if desired.