Place salmon in a large zipper-topped plastic bag. In a medium bowl, whisk together remaining ingredients (lime juice through paprika).
Pour mixture over salmon, seal bag and turn to coat. Refrigerate overnight or for at least 4 hours. At time of cooking, preheat grill to MEDIUM-HIGH.
Remove salmon from marinade and grill for 3 to 5 minutes per side or until fillets flake easily when tested with a fork. Serve and enjoy!!