Hey-
Try this for simple:

1 part soy sauce
1 part rice wine vinegar (any good white )
1 part Olive oil

Marinate 20-30 minutes, stirring/basting with marinade liquid often.

BBQ your favorite way.

(I like coating cedar plank that has been soaked, with olive oil on one side then pile dill on that, then the fish. Cook just until the fat seeps out, nearly raw, but cooked). Quash any actual flames on the plank with a beer or water squirter. Let the bottom of the board char to make a light smoky flavor.

If there is a cardinal sin to salmon (other than improper inital care and storage, as J. Garcia states) it is overcooking it, dry and crunchy? yuck! If anything, under cook it a bit.
Moist is the way with nearly any fish.