Pat salmon dry and place on a baking sheet or container (zip-lock bag will work).
In a bowl mix lemon juice, olive oil, honey, sliced garlic, salt, pepper, oregano dill, and red pepper flakes.
Place salmon in zip-lock bag and pour marinade over fish.
Refrigerate Marinade for at least 30 minutes up to 4 hours(not more than 4 hours because the citrus from the lemon may affect the texture of the salmon).
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil coated with nonstick cooking spray.
Transfer salmon to baking sheet. Bake for 20 minutes until salmon is opaque and flakes easily.
Serve with salad or broiled Asparagus.
