Mix together marinade ingredients in a baking dish: soy sauce, olive oil, brown sugar, ginger, and garlic. Add salmon fillets skin side up into the marinade and place in the fridge for 15-45 minutes.
When ready to grill, start your Traeger grill on Smoke with the lid open until you see smoke appear (takes 3-5 minutes). Set the temperature to 350°F and preheat with the lid closed for 10-15 minutes.
Remove salmon from marinade and place skin side up on grill. Cover (close the lid of the grill) and cook for 4 minutes. Flip carefully using a spatula. Cook for 20-25 minutes longer until fish is flaky. Serve immediately.
You can halve this recipe to serve 2-3 people.
If you don't have a Traeger grill, this can be prepared on a gas or charcoal grill over medium heat (350°F) as directed in recipe.
This salmon is great leftover - I love to flake the cold salmon on a leafy green salad.
Nutrition information calculated for only half of the marinade since much of it is discarded.