Preparation

• Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours.
• Meanwhile, preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.
• Line the marinated salmon fillets on the baking sheet, skin side down. Bake salmon for 15–20 minutes or until done, which is 10 minutes per inch thickness measured from the thickest part of the fillet. Feel free to turn your oven to broil for the last minute to crisp the edges.
• Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan over medium-high heat. If desired, add the remaining used marinade as well. Bring to a boil, then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened.
• Drizzle thickened glaze over baked salmon and serve with optional garnish.
• Leftovers keep well in the refrigerator for a few days. Reheat to your liking.