When the marinade is cool, we add the lemon juice. We rinse the salmon fillets and cut them into 4 portions. We place them in a resealable plastic bag and pour on the marinade. We seal the bag and refrigerate on a plate for about 30 minutes.
We heat our oiled grill. We remove the salmon from the bag, pat dry with paper towels, and when the grill is hot enough, we add the salmon skin-side down and cook for about 4 minutes on the first side. We flip over with tongs and cook for another 3-4 minutes. We want the salmon just cooked through.
Meanwhile, we pour the marinade into a pot and boil for a few minutes to be served on top of the salmon.