DIRECTIONS

In a bowl, combine the first eight ingredients; mix well. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
    Before starting the grill, coat grill rack with cooking spray. Drain and discard marinade from salmon. Grill salmon skin side up over medium-hot heat for 2-4 minutes. Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade. Yield: 8 servings.