Place salmon in a shallow dish. Combine remaining ingredients, mix well. Set aside 1/4 C. for basting, pouring the rest of the marinade over the salmon. Cover and refrigerate for 30 minutes.
Drain the salmon, discarding the marinade. Grill salmon over medium coals, skin side down for about 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with the reserved marinade.
(Goes wonderfully with a mixed greens salad topped with a vinegrette and steamed asparagus spears)