Gather the ingredients.

Double up layers of aluminum foil to make a "pan" large enough to hold salmon fillet; place onto a baking sheet. Arrange fillet, skin-side down, in foil "pan."

Whisk basil, honey, lemon juice, oil, soy sauce, shallots, Worcestershire sauce, and ginger together in a small bowl until combined; pour over salmon fillet and marinate for about 20 minutes. Meanwhile, preheat an outdoor grill for medium-low heat.

Slide the foil pan holding salmon fillet off the baking sheet onto the preheated grill. Grill, covered, until salmon flakes easily with a fork, but not too dry, 10 minutes per inch of thickness, about 20 minutes. Slice fillet, using a spatula to scoop fillet off the skin. The skin will stick to the foil and your grill will remain clean.