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Mix together the soy sauce, honey, brown sugar, five spice powder, rice wine vinegar, ginger and black pepper.
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Place the salmon fillets in a Ziploc bag with the marinade and let rest in the fridge for about an hour.
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In a small saucepan lightly saute together the minced garlic and olive oil.
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Drain the marinade from the fish and add to the garlic and oil. Add the 1/4 cup water and simmer until the sauce thickens to a glaze-like consistency.
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Preheat oven to 425 degrees F. Place the marinated salmon fillets on a parchment lined baking sheet and bake for about 15 minutes.
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At his point begin brushing the marinade on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.
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Very good served with jasmine rice.