In a bowl, combine brown sugar, garlic, ginger, soy sauce, red pepper flakes, and rice wine. Reserve 1/2 cup and set aside into a small saucepan.

In the bowl with the larger amount of the marinade add olive oil and chopped green onion.

Place the salmon fillets in a large zip-lock bag and pour the marinade into the bag. Close tightly and refrigerate for at least 1 hour.

Mix 2 tsp corn starch with 1 tsp water. Add the dissolved corn starch to the reserved 1/2 cup of the soy sauce mixture. cook on medium high heat until it begins to thicken into a glaze (about 10 minutes).

Fire up the grill on medium heat and spray generously with nonstick spray. Cook the marinated salmon fillets about 6 minutes on each side. Cook time may vary depending on the thickness of your salmon fillets.

Once the salmon is cooked through completely, remove from the grill and brush the glaze on top. Serve hot.