Remove the salmon from the refrigerator and let it sit at room temperature for 15 minutes before baking. Cold fish straight from the fridge bakes unevenly.

Preheat your oven to 400°F. Line a 9x13-inch baking dish with parchment paper to prevent sticking and make cleanup easy.

In a small bowl, whisk together the soy sauce, olive oil, honey, Dijon mustard, and minced garlic until smooth and fully combined.

Place the salmon fillets skin side down in the prepared baking dish. Divide the glaze into two equal portions. Brush the first half evenly over each fillet and set the second half aside in a clean bowl.

Bake for 12 minutes. Remove from the oven and brush on the reserved glaze. Return to the oven and bake for another 2 to 8 minutes depending on fillet thickness. The salmon is done when it flakes easily with a fork or reaches 145°F internally. For a more tender result, pull at 125 to 130°F and rest for 3 minutes before serving.