In a small bowl combine all the rub ingredients, and in a separate bowl combine all the glaze ingredients and set aside.
Coat salmon pieces in olive oil then sprinkle the dry rub over the salmon liberally.
Place salmon, skin side up, on the grill over direct heat. Let it sear for up to 4 minutes. You know it’s ready to flip when it doesn’t stick to the grill. Flip, close lid, and then cook on direct heat for another three minutes skin side down.
After three minutes, brush the glaze over the top of the salmon and close the lid to finish cooking. In another two minutes check the internal temperature of the thickest part of the salmon and pull at 125 degrees F for the upper end of medium rare. If your flame is too high, move to indirect heat and check the temperature more often.
Remove salmon from the grill. Let it rest for 10 minutes. Plate it, and drizzle with additional glaze just before serving.
When buying the salmon, ask the fish monger to remove the pine bones.