Finely chop or mince the garlic and mix the marinade ingredients in a bowl. If you wish to add sugar, stir that in until it dissolves.
Add more garlic or sugar to taste.
Marinate the salmon fillet(s) in a bowl or casserole dish for at least 20 minutes, coating all the sides, placing them face down. If you have more time to marinate, 2 hours would be a good choice.
Once finished, removed the fillets and brush with olive oil.
In this photo you'll see I used a mayo and dijon mustard marinade with lemon juice and thyme. This is of course an option!
2 Tbsp of mayo
1 Tbsp of dijon mustard
A dash of lemon juice
A dash of dried or fresh thyme
Salt and peper to taste
Mix together in a bowl and brush on top of your salmon. You can forgo the grilling on both sides here if you wish and just cook on the skin side - or you can grill on the skinless side first for a few minutes, flip it over and then brush your marinade on top.
Prepare your grill and set it to medium heat. Salmon cooks fast so you want to watch that it doesn't overcook.
Using tongs, place the fillets on the skinless side first so that you can get those nice grill marks for about 3 minutes, careful not to move them!
Now turn your fillets over to grill the skin side down.
Close the grill lid and cook for about 4-5 minutes, however depending on the thickness of the fillets, you may want a minute more or less. The salmon should be just barely opaque when it's done, I like to do a fork tender test, gently pressing down to check its firmness. With practice you can judge its doneness by how much it bounces back. Remember you can always place the fillets back on the grill if it's not done, but an overcooked salmon is an overcooked salmon!
Remove from the grill and serve!