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Stir together soy sauce and maple syrup in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 2 tablespoons glaze into small bowl and set aside.
Whisk soy sauce and maple syrup in a 13 x 9” baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade).
Refrigerate while preparing grill.
Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, for 3 to 4 minutes.
Again using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate. Brush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1 1/2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze,
Serve immediately with lemon wedges.
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