Combine honey with remaining ingredients (not the salmon!) in a small saucepan. Heat to blend flavors and then cool mixture/glaze. Place salmon in a shallow container and brush glaze over both sides, saving at least half to use a glaze when cooking. Cover and refrigerate for 2 hours. Fish can be either broiled or grilled. I prefer the grill. To broil, place on a baking pan under a preheated medium-heat broiler, about 6 inches from the heat source. After 4 – 5 minutes, remove from oven and baste with additional glaze. Return to oven and cook 3 – 4 more minutes or until just cooked. Check often to make sure that the fish is getting a little crispy, but not “burnt to a crisp.” When grilling, place fish on a well-greased medium-high heat grill. Grill until grill marks appear on the bottom and fish moves easily on the grill, about 5 minutes. Flip over, baste liberally with glaze and cook 4 minutes more.