3 tablespoons dark brown sugar

1 tablespoon Vain Vanilla extracted in KY Bourbon

1 tablespoon lower-sodium soy sauce

1/2 tsp. black pepper, ground

4 (6-oz.) skin-on salmon fillets (such as wild Alaskan)

Whisk together brown sugar, vanilla extract, soy sauce, and remaining 1/2 teaspoon black pepper. Pour into a shallow dish. Place salmon, flesh side down, in sauce. Chill 15 minutes.

Remove salmon from dish. Place marinade in a saucepan; boil 2 minutes. Place salmon, skin side down, on oiled grates; grill, covered, to desired degree of doneness, 10 to 12 minutes for medium, brushing occasionally with reserved marinade. Place on a platter; top with remaining 1/4 cup scallions and sprinkle with remaining 1/4 teaspoon salt.