In a medium bowl, whisk together all ingredients (except the fish) until well combined.
Place the salmon filets in a large ziploc plastic bag, and pour marinade over the salmon, coating evenly.
HINT: Seal the bag with extra air in it so it's easier to move the salmon and marinade around. Then carefully remove as much air from the bag as you can, so the marinade stays in contact with the fish.
Refrigerate for at least 30m, up to 2h.
Heat the grill to medium-high heat (~375-400° F)
Remove the salmon from the bag, letting the excess marinade drip off into the bag.
Place the salmon on the grill skin side down (if it has skin). Close the lid and cook for 5 min. Salmon should easily release from the grates.
Flip and cook for an additional 2-4 minutes, or until it reaches 130-140° F; careful, as this is about the max temp before it starts to dry out, but is what is recommended by USDA
You can cook it to 125° F if you cook on a lower temperature for a longer period of time.