Prepared brown rice or cauliflower riceoptional for serving
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9x13-inch baking dish) with parchment paper or aluminum foil.
While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
Brush the fillets with the olive oil and sprinkle with salt.
Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.
Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that’s collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job).
Spoon the glaze over the salmon once more, then squeeze the lime over the top and sprinkle with cilantro. Serve hot over rice as desired, with the remaining glaze drizzled over the top.
TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days.
TO REHEAT: Very gently rewarm salmon in a skillet on the stovetop over medium-low heat.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon.