minced fresh parsley
Pierce the salmon with a fork and place in a Ziploc bag.
In a mixing bowl, mix the soy sauce, honey, Dijon mustard, parsley and garlic together with a whisk.
Pour the mixture over the salmon.
Turn bag to coat the salmon with the mixture.
Marinate in the refrigerator for 2-4 hours, turning occasionally.
Grill over medium-high heat for about 5 minutes per side or until the fillets flake easily.