Firecracker Grilled Salmon

From Amy Clark's kitchen, Fairfax, VA., the-savvy-kitchen.com " This recipe is perfect for a family or company, it has a rich flavor, but it's light enough to keep your waistline under control."
Place the salmon fillets in a large zippered plastic freezer bag. Whisk together the vegetable oil, soy sauce, balsamic vinegar, honey, garlic, dried crushed red pepper, ground ginger, sesame oil, table salt and onion powder. Drizzle over the salmon, reserving 1/4 cup of the mixture. Cover and refrigerate for 30 minutes. Preheat the grill to 400 ° (high). Remove salmon from marinade; drain marinade. Bake the salmon uncovered on the grill for 4-5 minutes or until the fish is browned and minced with a fork, turning occasionally and drizzling with the remaining marinade. Remove the skin.