• Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
• Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
• Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
• Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).

To grill:

• Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.

To oven bake:

• Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
• Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.