Mix together all the ingredients for the marinade except for the Mazola Corn Oil and the lime juice in a small bowl.
Add the Mazola Corn Oil and lime juice into the bowl and stir well. If the mixture is too thick to coat the fish, you can add water, as needed.
Coat the salmon fillets top and bottom with the marinade. Set aside for your desired amount of time (note, you can cook the fish immediately, but you should not marinate the fish for longer than 2 hours. If you are marinating the fish for longer, do not preheat your grill until you are ready to grill).
Prepare your grill grate and place your salmon on the grill.
Grill for about 5 - 6 minutes per side, or until opaque and flaky. Allow it to rest for a few minutes.
Serve hot!
Notes
I recommend multiplying the dry seasoning for the jerk marinade and storing it so you can create your marinade whenever you want!