Season the salmon with the lemon pepper, garlic powder, and salt (only add salt if your lemon pepper is salt-free). Gently press the seasoning into the flesh.

In a shallow dish or zip-top bag, whisk together the soy sauce and maple syrup. Add the salmon filets and turn to coat. If you have the time, refrigerate for 2 hours.

Preheat your outdoor grill to 450 degrees or your grill pan to medium-high. Thoroughly clean your grill grates or grill pan and coat with the oil.

Remove the salmon from the marinade and discard the marinade. Shake off excess marinade and place the filets, skin-side down, on the hot grill. Close the lid or tent with foil and cook for 6 to 8 minutes, until the flesh lightens in color and firms-up, and the filets can be lifted from the grill with ease.

Flip, close the lid or tent with foil and cook for 1 to 2 more minutes, until a meat thermometer registers 120 degrees (for medium-rare) and 125 to 130 degrees (for medium). Farm-raised salmon is fattier and best cooked a few degrees higher.

Transfer the salmon to a plate and let it rest for a few minutes.

Remove the skin and serve the salmon with the lemon slices. Garnish with fresh chives if desired.