Methods/steps

Mix the juice and the soy sauce in a large flat dish.  Add the salmon flesh side down and put into the refrigerator while you prepare the grill.

Get your grill heated.  If it's a charcoal grill build a two level fire by putting 2/3 of the coals on one side of the grill and the other 1/3 on the other.  If it's a gas grill just heat as normal.  Heat and clean your grill grates so that the salmon won't stick.

When you're ready to grill, using tongs dip a wad of paper towel into a little oil and rub on the grill grate right before you add the salmon.  Then place each fillet flesh side down at a 45 degree angle over high heat.  Cook for about a minute until you have a nice grill marks on the fillets.  Then turn the fillets over using tongs and cook skin side down for about 3 to 4 minutes.  If using maple syrup you can brush a little on the flesh side now.  As the salmon cooks it will start to change color.  When the change of color has reached about 1/2 way up the fillet, brush some of the honey or syrup on the fillet and turn it over on the lower heat side of the charcoal grill.  If using a gas grill turn the heat to low.

When the glaze turns to a nice crust in about 1 1/2 to 2 minutes take it off the heat, tent with foil and serve with lemon or orange wedges.