In a large resealable plastic bag, combine the honey and soy sauce or tamari. Add the salmon and shake gently to coat. Refrigerate for 10 to 15 minutes.
Meanwhile, preheat the broiler. Lightly coat a broiler pan with extra-virgin olive oil. Remove the salmon from the bag and discard the marinade. Broil for 8 to 10 minutes, or until the fish is opaque.
In a medium bowl, combine the spinach, fennel (if desired), orange and grapefruit segments, onion, almonds and olives (if desired). Divide the salad between 2 plates and top each with a piece of fish. Drizzle 2 tablespoons of vinaigrette over the fish and salad before serving.