Mix the marinade: In a medium bowl, whisk together soy sauce, brown sugar, olive oil, minced garlic, and a pinch of black pepper until the sugar dissolves.

Marinate the salmon: Place salmon fillets in a resealable bag or shallow dish. Pour marinade over fish, coating evenly. Seal and refrigerate for at least 2 hours or up to overnight for deeper flavor.

Preheat the grill: Heat your grill or grill pan to medium-high. Oil the grates lightly to prevent sticking.

Grill the salmon: Remove fillets from marinade, letting excess drip off. Grill skin-side down for 4–5 minutes, then flip and cook for another 3–4 minutes, until the salmon flakes easily with a fork and has beautiful char marks.

Serve and garnish: Transfer to a platter, sprinkle chopped green onions or parsley on top for a pop of color and freshness.