In a medium bowl, whisk together soy sauce, brown sugar, water, vegetable oil, minced garlic, grated ginger, lemon juice, smoked paprika, and black pepper until sugar is completely dissolved.

Place salmon fillets in a large zip-top bag or shallow dish and pour the marinade over them. Ensure all surfaces of the salmon are coated. Seal the bag or cover the dish and refrigerate for 2 hours, turning occasionally for even flavor distribution.

Preheat your grill to medium-high heat (around 375-400°F). Clean the grates thoroughly and oil them lightly to prevent sticking.

Remove salmon from the marinade, allowing excess to drip off. Reserve some marinade for basting if desired. Place salmon skin-side down on the grill (or use a fish grilling basket for easier handling). Close the lid and grill for 4-5 minutes.

Carefully flip the salmon using a wide spatula. If you reserved marinade, brush it over the salmon now. Grill for an additional 3-5 minutes until the salmon flakes easily with a fork but remains moist inside.

Remove salmon from the grill and let it rest for 3-5 minutes. Garnish with fresh herbs before serving.