Place salmon skin side down in a large glass baking dish.
Combine marinade ingredients, and let stand for 2-3 minutes, stir a few times until sugar and salt have dissolved.
Pour mixture over salmon. Cover the dish with plastic wrap, and place into the refrigerator for 45 minutes to 1 hour.
Preheat grill for medium heat, or 350 degrees F.
Oil grill grates right before adding the fish. To do this, saturate a folded paper towel with a high smoke point oil like grapeseed or olive oil. Using outdoor cooking tongs, grab hold of the oil paper towel and apply oil onto grill grates. Make a few passes.
Remove salmon from marinade and place onto grill skin side down. Brush some of the leftover marinade on the flesh portion of fish, and discard the rest. Close the lid and let fish cook for 4-5 minutes per side (depending on thickness). To turn, use a large outdoor cooking spatula or two spatulas, to gently work the fish off the grate, then flip.
Once the internal temperature reaches 145 degrees F, the fish is done. Remove, plate, and serve.
You can plank cook this fish and cook it in your oven too!For plank cooking: Soak wood planks for 30 minutes in water and blot dry before using. Place fillets onto planks skin side down and place onto the grill for 12-15 minutes, or until the internal temperature reaches 145 degrees F. There is no need to turn the fish if it's on a plank.For oven cooking: Place fish fillets on a parchment-lined baking sheet, and cook in a 350-degree oven for 20 minutes (depending on thickness) until it reaches an internal temperature of 145 degrees F.