In a small saucepan, melt the butter over medium heat, then add the freshly minced garlic and cook for about 1 minute until fragrant—don't let it brown. Stir in the honey, onion flakes, sea salt, and freshly cracked black pepper, cooking for another 2-3 minutes until the mixture is well combined and the flavors start to meld. Remove from heat and stir in the fresh lemon juice. I like to make this sauce while the grill is preheating so it's ready to go the moment the salmon hits the grates.

Preheat your grill to 325°F (medium heat). While the grill heats, pat the salmon fillet dry with paper towels and place it skin-side down on a piece of aluminum foil or directly on an oiled grill grate, depending on your preference. Drying the salmon helps it cook more evenly and prevents sticking.

Place the salmon on the grill and immediately brush generously with half of the honey garlic sauce from Step 1, working it into the flesh with the back of a spoon. Grill for about 12-15 minutes, then brush with the remaining sauce about halfway through cooking. The salmon is done when it reaches an internal temperature of 145°F at its thickest point and the flesh is opaque and flakes easily with a fork.

Transfer the salmon to a serving platter and let it rest for 5 minutes—this brief rest allows the juices to redistribute, keeping the fish moist and tender. Sprinkle with the fresh chopped parsley and serve immediately. I find this short resting period makes a noticeable difference in how juicy the final dish turns out.