Sounds really simple... well it is..
I use Salmon steaks, or large slices of fillet.. but it is best done with the skin on..
About 10 mins before you plan to cook it, put the salmon pieces in a plastic bowl and cover with a mixture of +honey and either soya sauce (light) or balsamic vinegar (use less of this). Coat the salmon in the mixture and leave to absorb the flavours.
When ready to grill, take the salmon pieces out of the now liquid mix (reserve the liquid for basting during the grilling process) and place on a grill tray. Grill on a medium to high setting adding the liquid to baste the fish as necessary. Turn only when the salmon is browned on each side (the honey helps the caramelizing process so this doesn't take long).
+(I use a version of honey in a bottle as I can drizzle it on, but by all means use a jar if that is what you have in the cupboard. Nb some honeys have a strong perfume such as heather honey... I use a plain one, however your tastes may differ.
Variations, Salmon can take many flavours and you can add some chilli to the mix, either chilli flakes or chopped chilli (the heat of which I leave to your discretion).
Serve with :
Mixed vegetable rice
New potatoes and vegetables