In a small saucepan, bring all ingredients except the salmon to a boil. Turn down heat and simmer for 5 minutes. Remove from stove and allow to cool.

Cover salmon with ¼ cup of the sauce, and allow to marinate in the fridge for 1-2 hours.

Preheat the grill to medium-low heat.

Place salmon, skin side down on the hot grill, cook for 10-12 minutes without moving the salmon. The skin on the under side of the salmon will burn - but we want that. Once the salmon is done cooking on one side, and the skin is blackened, carefully flip it over and cook for another 3-5 minutes, or until fully cooked. Remove from grill, and allow to cool before peeling off burned skin. It should come off easily, and underneath will be the salmon fillet perfectly cooked.