Cut salmon into 6 oz fillets. Leave skin on. Pat it until it's completely dry.
Put all marinade ingredients except olive oil in a blender or food processor and whiz until blended. With the machine off, scrape down the sides, then turn back on and add extra virgin olive oil in a slow steady stream. Blend until all ingredients are fully incorporated.
Pour the marinade in a 9x9 or 9x11 baking dish. Reserve 2-3 TBS (if desired), cover, and set aside in a small bowl.
Put the salmon into the baking dish into the marinade skin side up (so the meat of the salmon is soaking in the marinade).
Marinade for 20-30 minutes. You can leave the salmon out.
Prep to Grill
Preheat your grill 15 minutes before grilling.
When ready to grill, remove salmon from marinade and place onto a baking sheet skin side down.
Salt and pepper the tops and sides of the salmon fillets.
Place on the grill skin side down.
Grill for 7-8 minutes or to 135-140F for medium doneness. You can cook for less time to 130F if you like your salmon closer to medium rare, or cook longer to 155-160F if you like your salmon more done.
Baste with reserved marinade for extra and moisture if desired.
Remove from grill. Often the skin will come right off and stay on the grill. This is fine. I remove it before serving if it doesn't.