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Ingredients:

FOR THE MARINADE:
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup Dijon style mustard
3 tablespoons prepared horseradish
2 tablespoons light brown sugar
1 teaspoon rice vinegar
6 salmon fillets (with skin), about 6 ounce each and 1 inch thick

TO MAKE THE MARINADE: In a medium bowl whisk the marinade ingredients until smooth.

Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.

Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over Indirect High heat until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

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