Combine all of the ingredients (except for the salmon) in a large jar with a lid. Shake vigorously until completely combined (or whisk ingredients together in a small bowl).
Set aside about ¼ cup of marinade for later.
Place salmon and remaining marinade in a large zip-top plastic bag or in a glass container. Place in the refrigerator to marinate for about 30 minutes (and not longer than 1 hour).
Heat the coals or a gas grill to medium heat. Place the marinated salmon on the grill. Cover and grill for 4-5 minutes per side. Brush the salmon with the reserved ¼ cup of marinade a couple of times as the fish cooks. The salmon is done when it flakes easily with a fork.
A Ziploc bag is a great way to marinate fish because it doesn't leak and it keeps the marinade close to the fish on all sides so that the salmon can soak up as much flavor as possible.
Marinate the salmon for at least 30 minutes so that is has time to soak up all of the delicious flavor, but not more than 1 hour. Marinating for too long can result in a mushy piece of fish.
Always marinate salmon in the refrigerator so that it stays fresh.
Use fresh herbs and freshly-squeezed lemon juice for the best flavor.
Keep a close eye on the salmon while it cooks. You'll know that the fish is done when the flesh flakes easily with a fork. You don't want to overcook it or the salmon will become dry.
For the Broiler: Place the marinated salmon on a broiler pan. Put the fish directly under the broiler for 5 minutes. Flip it over and continue to broil for about 4-6 more minutes, or until the flesh flakes easily with a fork.
For the Oven: To bake the marinated salmon, preheat the oven to 400°F. Place the fish on a rimmed baking sheet that has been lined with foil and sprayed with cooking spray. Bake for 8-11 minutes, or until the fish flakes easily with a fork. You can put the salmon under the broiler for the final few minutes if you'd like to get the top a bit crispier!