Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray it with nonstick cooking spray.
In a small saucepan blend together the honey, soy sauce, garlic and ginger and bring to a simmer, stirring until the honey is melted. Cool to room temperature.
Place the salmon in a glass square baking pan and pour over the marinade. Turn the pieces to coat the fish completely. Marinate at room temperature for 20 minutes, or in the fridge, covered, for 1 to 2 hours.
Transfer the salmon to the rimmed baking sheet and roast for about 10 minutes, or until it is done to your liking. If you want a more glazed top, just before the fish is fully cooked, switch the oven to broil and broil for 1 to 2 minutes.
Notes
You can use salmon filets that come with or without skin attached. If they have skin, you have two choices: You can cook them skin-side-down, or skin-side-up. If you choose to cook the salmon skin-side-up, the skin should crisp up nicely, thanks to the honey in the glaze in particular. If you opt for the other method, once the salmon is cooked, slide a thin metal spatula under the fish, separating it from the skin, and leave the skin behind in the pan.
I've given you two marinating options here. The first marinating option is for when you are in a rush: The fish can sit in the marinade for a quick soak at room temp before cooking. The second option is for when you are a bit more organized, and can afford the two hours of marinating time. A longer marinating time isn't necessary, but it will deepen the flavor of the fish. Preheat the oven when you are ready to cook.
If you want a more glazed top, just before the fish is fully cooked, switch the oven to broil and broil for 1 to 2 minutes.