• Whisk in oil, soy sauce, water, garlic and onion powder, brown sugar, hot sauce, and white pepper in a medium bowl. Stir until thoroughly combined.
• Drench the salmon in the marinade, seal the bowl (or ziplock bag), and refrigerate for at least 30 minutes.
• Remove the salmon from the marinade, drain thoroughly, and discard the marinade.

Dry Rub

• Brush the salmon lightly with the oil, then season with salt and pepper, followed by Creole seasoning.

Gas Grill Method

• Start by preheating your grill to high for 3-5 minutes to burn off any loose debris collected at the bottom of the grill. Use a BBQ brush to clean the grate.
• Turn the heat down to medium-high heat, so you don't burn the salmon. And medium heat ensures some good grill marks without burning the skin.

Charcoal Method

• If using a charcoal grill, open vents on the bottom of the grill and add charcoal until about ¼ full. Light the grill. Let your charcoal briquettes burn until they turn into hot coal ashes and glow red. Allow the flames to lower until the ashes are white with heat. (This takes around 10 minutes.)
• Dip a few crumpled paper towels in a bit of oil, then wipe the oil evenly over the grate using tongs. Be careful about using too much oil as it might start a flare-up.
• Gently place salmon SKIN-SIDE UP diagonally on grill grates for those gorgeous grill marks if you wish.
• For ½-inch thick salmon, grill for about 4-6 minutes per side. Close the grill but start checking after three minutes. Keep checking at one-minute intervals until the thickest part flakes through the entire thickness when you pierce it with a fork.
• An instant-read thermometer should read 145℉/63℃. If you pull the salmon apart in a small section with a fork, it should be opaque and slightly firm to the touch. 
• Use a wide spatula to remove the salmon from the grill.
• Oil the grill by dipping a few crumble paper towel in very little oil ( a little goes a long way), then use tongs to wipe the oil evenly over the grate. Be careful not to use too much oil, too much oil might start a good flare-up.
  
• Place the drained salmon fillets SKIN-SIDE UP on the grill grate directly above the coals to cook over medium heat
  
• Gently place salmon SKIN-SIDE UP diagonally on grill grates for those gorgeous grill marks , if that is your thing.
• For ½ inch salmon thickness grill for about for about 4 to 6 minutes or until fish begins to flake when tested with a fork. Start checking after 3 minutes , with one -minute intervals , until the thickest part flakes through the entire thickness when you pierce it with a fork.
• You might have to pull the salmon apart in a small section, if needed, to determine if the salmon is done. Salmon should be opaque and feel slightly firm to the touch.
• Use a wide spatula to remove the salmon from the grill.