In a mixing bowl, whisk together honey, soy sauce, olive oil, and minced garlic to create the marinade. Submerge the salmon fillets in this mixture, ensuring they're well-coated. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 1 hour, or up to 24 hours for maximum flavor infusion.

Prepare your grill by preheating it to medium-high heat, around 375°F to 450°F. Ensure the grates are clean and lightly oiled.

Place the marinated salmon fillets skin-side down on the hot grates. Close the lid and grill for 5 to 7 minutes, monitoring for the edges to turn opaque.

Gently flip the salmon using a spatula and grill for an additional 5 to 7 minutes, until it flakes easily with a fork.

Carefully remove the salmon from the grill and transfer it to a serving plate. Drizzle any remaining marinade sauce over the top.

Serve your grilled salmon on a bed of wilted spinach or arugula and drizzle more sauce on top if desired.