Honey and soy sauce have seemed to me to be always just so right for each other, the sweetness of the honey perfectly setting off the smoky saltiness of soy sauce. What if you wedded garlic to that?
This is my original recipe (as original as anything can be in cooking, subject to others inventing the same thing before or after you did). It is intended for cooking on a gas barbecue grill. It's important to get skin on fillets because the skins are part of the cooking method.
four 6-8 oz. salmon fillets, skin on
1 C. honey
1/4 C. soy sauce
8 cloves garlic, finely minced
Mix the marinade ingredients, then marinate the salmon flesh side down for 30-60 minutes. Or throw everything inside a plastic bag, remove all the air, leave it in the fridge for same time. You can poke it every now and then if you like.
Preheat your barbecue then cook the fillets skin side up until the bottom (flesh) surface begins to brown and the marinade is cooked on. (Barbecue top closed except while checking progress.) Flip over to skin side down and brush the top with the marinade, then discard your marinade.
(Or alternately you could bring any remaining marinade to a boil in a small sauce pan, adding perhaps rice wine if more liquid is necessary, to be served with or over the salmon. The sauce must achieve a boil at least for a short instant to kill any possible bacteria before it can be safe to serve.)
Continue cooking with grill top down until doneness is to your liking. The skins will
be stuck to your grill when the fish is done. Use a spatula to separate the fillets from the skins and move the fillets to your serving plate. (Use whatever grill cleaning methods/tools you like and discard the skins.)
This is my favorite way to serve salmon.