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TO GRILL THE FISH:
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Prepare a charcoal fire, allowing the coals to produce a medium-hot fire or preheat a gas grill to medium hot.
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Season the salmon with salt and pepper.
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Grill for 6 to 8 minutes per side.
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(To check for doneness, make a small incision in the fish, if it is opaque all the way through, it is done.)
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It should be taken off the grill a little before you think it is done as it will keep cooking for a few minutes afterwards.
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You do not want the salmon to be dry.
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TO ROAST THE FISH:
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Preheat oven to 375F.
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In one or two large, heavy, ovenproof skillets, heat 2 tablespoons of the olive oil over medium-high heat.
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When it gets hot, add the salmon, skin side down.
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Cook for about 5 minutes, or until you can see that it is turning pale pink.
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Flip it over carefully with two spatulas (if the skin sticks to the bottom of the pan, scrape it off and discard).
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Add the garlic and a splash of the wine.
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Transfer the skillet(s) to the oven and roast the fish for 10 to 12 minutes.
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Transfer the salmon to a warm platter.
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If the skin is still on, peel it off and discard it.
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In a medium-sized skillet, warm the remaining 2 tablespoons olive oil over medium-high heat.
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Add the green onions, peas, and wine.
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Swirl the pan a few times and add the mint.
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Once the pea mixture is warm, a couple of minutes, pour it over the fish and serve with lemon wedges on the side.
