Blend soy sauce & syrup in small saucepan. Simmer for about 5 minutes until thickened and reduced in volume. Set aside a couple Tablespoons to glaze finished Salmon. Allow remainder to cool to room temperature
Pour marinade into dish large enough to hold Salmon. Place Salmon, flesh-side down, in prepared, reduced and cooled marinade. Refrigerate for about 15 to 20 minutes.
Prepare grill with charcoal divided on 2 sides of fire box for two level cooking. Let coals become covered in ash. (15 to 20 minutes). Be sure to clean and oil grate !
Remove Salmon from marinade and shake pepper generously over flesh. Place drained Salmon on hot side of grill. Flesh side down toward coals. After about 1 minute, carefully turn fish skin-side down, brush generously with glaze from dish and continue cooking for 3 to 4 more minutes. Move fish to cooler side of grill and turn fish flesh-side down again to finish. (About 2 minutes)
Remove and place Grilled Salmon on serving platter and brush with reserved glaze. Add lemon slices for garnish and serve while hot.