Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.
In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours.
Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.
Light broiler and line baking sheet or broiler pan with aluminum foil.
Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook.
Recipe courtesy of Sandra Lee, 2007