In a medium bowl, combine soy sauce, olive oil, honey, lemon juice, minced garlic, and optional ginger and Dijon mustard. Whisk until smooth, about 1-2 minutes.

Place salmon fillets in a shallow dish. Lightly season with salt and pepper.

Pour the marinade over salmon, ensuring all fillets are coated. Cover and refrigerate for 15-20 minutes.

Preheat grill to medium-high, oven to 375°F (190°C), or skillet over medium-high heat.

Remove salmon from marinade, allowing excess to drip off. Cook salmon skin-side down for 4-5 minutes per side or bake for 12-15 minutes.

Let cooked salmon rest for a couple of minutes and garnish with fresh herbs before serving.