In a bowl mix together together soy sauce, brown sugar, water, Worcestershire sauce, oil, ginger and lemon pepper; whisk until no sugar granules remain (this might take a couple of minutes) add in garlic halves and green onion.
Wash the salmon under cold water then pat dry using paper towels.
Place the salmon into a long deep glass dish (or use a large resealable plastic freeze bag) then pour the marinade over; turn salmon to coat in the marinade.
Refrigerate for 3-6 hours (turning occasionally).
Set grill to medium heat, then grease the grill glates.
Place the salmon on the grill, then discard marinade.
Season with salt and more lemon pepper if desired.
Grill for 6-8 minutes per side or until the fish flakes easily (do not overcook!.