Heat grill to medium high and clean grill grates.

Cut salmon filet into four portions, leaving skin on and lay out on a sheet tray.

In a small bowl whisk mustard, soy, oil and garlic.

Ten minutes before grilling, brush half of this mixture onto the tops and sides of the salmon.

Brush the grill grates with vegetable oil and place the four portions, skin side down, and grill for about five minutes. You will notice the edges of the skin starting to curl and the bottom of the salmon starting to turn color.

Using a fish turner or large spatula, carefully flip each piece over.

At this point, I found it easy to peel the skin off with tongs and discard instead of waiting until after the salmon gets removed from the grill.

If you want cross hatch marks, after three minutes, turn each piece 90 degrees with your spatula, otherwise continue to cook until a probe thermometer inserted into the thickest part reads 145 degrees F, about five or six minutes depending on how thick. The tail piece will cook before the rest so you should remove each piece as they reach 145 degrees F.

Serve with the reserved sauce brushed over each piece or served on the side.