1. Whisk together the soy sauce, ginger, honey, lemon juice, and garlic in a small bowl until the honey has dissolved; pour into a large zip-close plastic bag. Add the salmon, squeeze out the air, and seal the bag; turn to coat the salmon. Refrigerate, truning the bag occasionally, at least 6 hrs or up to 24 hrs.
2. Remove the salmon from the marinade; transfer the remaining marinade to a small bowl.
3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the salmon and cook 5 min. turn the salmon, brush with the reserved marinade (discard any excess marinade), and cook until just opaque in the center about 5 minutes more. Serve at once.