COOK IT.
In a mixing bowl, combine the olive oil, honey, garlic, soy sauce, balsamic vinegar, and Sweet Heat Rub. Pour all but ¼ cup of the marinade into a resealable plastic bag. Place the salmon fillets into the resealable plastic bag and massage the marinade into the fish. Place the bag into the refrigerator and allow to marinade for 1 hour. Set the ¼ cup of reserved marinade aside.
After the salmon has finished marinating, remove the salmon from the resealable plastic bag and discard the bag.
Fire up your pellet grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for high heat. Place the salmon fillets skin-side down onto the grill and glaze the salmon with the reserved marinade. Grill the salmon for 4-5 minutes, basting occasionally, until the fish is fully cooked through, is opaque, and flakes with a fork.
Remove the fish from the grill, brush once more with the marinade, remove the skin and serve.