1/2 cup reduced sodium soy sauce
1/2 cup rice vinegar
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon of ground ginger
1.5 pounds salmon, preferably wild
Kosher salt, to taste
1/2 teaspoon of crushed red pepper (if desired)
Combine soy sauce, rice vinegar, honey, garlic powder and ground ginger in a large ziplock bag. Add salmon to bag and marinate in refrigerator for 30-45 minutes.
Lightly oil an ovenproof baking dish. Place salmon in baking dish and discard marinade. Sprinkle fish with salt and red pepper flakes (if desired). Bake at 350 for 15 minutes for medium rare, 20 min for well done.
**Ask your Butcher for the tail end of the fish, it cooks more evenly.