Combine first 7 ingredients in an 11 x 7-inch baking dish; stir well with a wire whisk. Add salmon, turning to coat. Cover and marinate in refrigerator 1 hour, turning occasionally.
Remove salmon from dish, and discard marinade. Prepare grill. Place salmon on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with Cilantro-Coconut Chutney.
Oh wow!! I have been cooking this recipe since it appeared in the Nov./Dec. 1995 issue. It is just fabulous. I have cooked this for my family over and over through the years . . . it's part of our regular dinner rotation. A true favorite. Also have cooked this for many guests as well . . . their reaction was always wonderful. I pretty much always leave the beer out . . . doesn't seem to make a difference in my opinion, but I ALWAYS double the chutney! Always. Also . . . you can control the heat of the chutney with how much jalapeno you add. We're bold in flavor . . .and really adds to the fish. And, I always have broiled the salmon instead of grilling. This is a great recipe . . . a must try . . . you will agree!