Soak your planks for 1 hour before starting.
Preheat your grill to high, 500°F.
Slice two of the blood oranges into ¼ wheels. Place the salmon on your soaked planks and salt and pepper your salmon to taste. Top them with at least two orange slices, and a couple sprigs of fresh dill. Place them onto the grill and grill for about 15 minutes.
Squeeze the juice from the last orange, or if it’s a small one, two oranges, into a sauce pan. Add the sake, soy, and honey. Bring to a simmer until it thickens up and reduces a little. This takes about 7 to 10 minutes.
Serve with a light green salad, using the blood orange sauce as a vinaigrette, or over a bed of rice with some fresh seasonal veggies.