In medium bowl, prepare marinade by mixing all ingredients except salmon. Pour half of the ingredients in large ziploc bag with salmon, seal and refrigerate for at least 1 hour, turning occasionally. Reserve the remaining marinade to heat and serve over the rice and salmon.
Heat grill to low and place grill plate on grill to preheat. Discard marinade and grill salmon a few minutes on each side until nicely browned, and easily flakes with a fork.