Salmon With Warm Tomato-Olive Salad

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5 tablespoons extra-virgin olive oil, plus more for brushing

1 tablespoon plus 1 teaspoon red wine vinegar

1 tablespoon honey

1/4 teaspoon red pepper flakes

Kosher salt

4 6-ounce salmon fillets (about 1 1/4 inches thick)

1 clove garlic, coarsely chopped

1/2 cup coarsely chopped pitted kalamata olives

2 medium beefsteak tomatoes, cut into 1-inch chunks

1 cup sliced celery (inner stalks with leaves)

1/4 cup roughly chopped fresh mint