Place the olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
Preheat an outdoor grill or indoor grill pan over medium high heat. If you're using an outdoor grill, be sure to thoroughly coat your grill grates with vegetable oil.
Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
Brush the reserved marinade over the salmon fillets, then serve.