Cut salmon fillets 2-inches wide. Season fillets with salt and pepper.
Combine marinade ingredients in a bowl or large measuring cup. Whisk until the sugar is completely dissolved.
Place salmon fillets into a large resealable plastic bag. Pour in the marinade and refrigerate for 2 hours.
Before grilling, remove fillets from marinade and discard marinade.
Preheat grill to medium heat.
Lightly oil grill grate. Grasp a wad of paper towel with tongs and dip into canola oil then run across the hot grates.
Place salmon fillets on the grill, skinless side down. Close the lid and cook 3-5 minutes, undisturbed.
Turn fillets over. There should be grill marks on the fish and a small layer of opaque flesh on the cooked side.
Use tongs and a metal spatula to turn the filets onto the other side, so that the skin side is down.
Reduce grill heat to medium, or if using charcoal, move to indirect heat side.
Close the lid and cook for another 3-5 minutes. The time will depend on how thick your fillets are. Salmon should be just barely opaque throughout when done.
Remove from grill and serve immediately.
The nutrition calculation is based off of the salmon and HALF of the marinade ingredients. You will not be consuming all of the marinade ingredients, and likely not even half. Therefore the calculation is likely on the high side.