Heat and prep grill. Meanwhile, pat salmon filets dry and season the flesh (pink side) with sea salt and black pepper. Then brush a thin layer of Mazola® Corn Oil on the skin (scaly) side.
Place filets, skin side down on hot grill and cook for 4-5 minutes (longer for thicker pieces of salmon).
Meanwhile, mix up ¼ cup Mazola® Corn Oil, lemon juice, garlic cloves, garlic powder, curry powder, smoked paprika, ginger, and honey in a small bowl until uniform.
Carefully brush or spoon sauce evenly over the flesh of each piece of salmon until it's all used. Flip salmon and cook for another 4-5 minutes or until the internal temperature reaches 145 degrees Farenheit. Serve hot and enjoy carefully.