1. Whisk together the shrub, seasoning, garlic, and herbs for the marinade. Season with salt and pepper, to taste. It should be tangy, a bit sweet, and fresh with a little garlic kick.
2. Place salmon filets in a shallow dish, pour marinade over and coat both sides. Cover and place in refrigerator for 30 minutes, or up to 2 hours.
3. Oil grill and heat to high (400 degrees). Place salmon filets, skin-side up on grill. Cook 2 to 3 minutes per ½-inch thickness, then turn fish over and cook skin-side down another 2 to 3 minutes, until fish begins to flake with a fork. Serve skin-side down, or remove skin altogether before serving.

For the citrus shrub:

1. Cut lemons into ½-inch slices, and then quarter the slices. Place in non-reactive (e.g., glass) bowl. Cover with sugar and stir to coat.
2. Let the lemon-sugar mixture sit for at least 4 hours (or up to several days in the refrigerator), until the sugar has begun to extract juice from the lemons, creating a syrup.
3. Add vinegar to the bowl with the lemon-sugar mixture. Stir until any remaining sugar is dissolved. Place mixture into a sterile glass jar, cover, and let sit in refrigerator for 2 to 3 days more. Strain away the fruit solids, press to remove any residual juices, and put the liquid “shrub” into a clean jar or bottle.
4. Once strained, add additional fruit to your shrub if desired. Seal and refrigerate for up to 6 months.