1. Stir together 2 Tbsp. canola oil, 1/2 tsp. salt, 1/4 tsp. pepper, garlic, and mint in a medium bowl until blended. Add tomatoes, and toss gently. Cover and chill 30 minutes.
2. Brush fillets evenly with remaining 2 Tbsp. canola oil; sprinkle evenly with remaining 3/4 tsp. salt and remaining 1/2 tsp. pepper.
3. Grill salmon, skin side up and covered with grill lid, over high heat (400º to 500º) 4 minutes; turn and grill 3 more minutes or until fish flakes with a fork. Serve with tomato mixture.