Busy around here, so I'll add to this post later, but this is both Scaryaki Salmon, and grilled salmon with Survival Spice™.
I also grilled some peppers- red, yellow and jalapenos, along with some yellow squash, after marinating them in a vinagerette of Tibvrtini Olio Extra Virgine di Oliva, Tibvrtini Aceto di Vino Blanco, and some crushed garlic. I only had about half an hour for the marinade to work, so I made the mix more acidic than I normally would. This is a good trick, if you're pressed for time.
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That looks awesome. You suppose you could leave out the jalapeños and lightly drizzle with a chipotle sauce?