As the salmon grills, the tamari sauce and balsamic vinegar glaze caramelizes on the fish, adding color and flavor to the final dish.
In a small saucepan, bring vinegar to boiling over medium heat. Boil gently, uncovered, for about 5 minutes or until reduced by about half.
Stir in brown sugar and molasses, tamari or soy sauce, and ginger.
Brush the mixture on the salmon fillets. Place fish on the rack of an uncovered grill directly over medium heat. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes with a fork, turning and brushing with soy mixture halfway through cooking.
Serve the grilled fish with some rice pilaf and asparagus spears, if you like. Makes 4 servings.