In a small sauce pan add Guava Paste (3/4 cup), Brown Sugar (1 1/2 tablespoon) and Balsamic Vinegar (1 1/2 cup).
Bring it up to a boil and then let it simmer for 20-25 minutes on low heat. Mix in the Honey (2 tablespoon) and then set aside to cool.
Season the Salmon Fillet (1 pound) with Olive Oil (1 tablespoon), Salt (1/8 teaspoon) and Ground Black Pepper (1/4 teaspoon).
On your grill, set the salmon fillet skin side up. Cook the salmon 60 percent skin side up and 40 percent skin side down.
Baste the salmon with guava glaze. Serve when done, and enjoy!