Preheat the oven's grill on high to approximately 260 degrees C. Set the oven rack about 15cm from the heat source.
Combine the balsamic vinegar and the garlic in a small bowl; reserve.
Roll the salmon strips beginning on the thickest side into 6 pinwheels. Secure with wooden skewers. Drizzle the balsamic and garlic mixture generously over each pinwheel.
Place salmon under hot grill and cook for 7 minutes. Turn pinwheels over; cook until edges are brown and fish is easily flaked with a fork; about 7 additional minutes. Sprinkle with pepper before serving.