Instructions

1. 1
   Combine all ingredients except salmon in a blender until smooth. Pour into a plastic bag and add salmon. Toss to coat, seal, removing as much air as possible, and refrigerate up to 4 hours.
2. 2
   Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.
3. 3
   Preheat 4½ pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel.
4. 4
   Add salmon to hottest part of grill skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to make grill marks.
5. 5
   Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.