Up to 9 hours in advance, stir together all the ingredients except the salmon in a sealable container. Add the thawed or fresh salmon and cover in sauce. Put the lid on the container and give it a good shake. Marinate in the fridge until cooking time.
Preheat the oven to 425 degrees and line a baking sheet with parchment or silpat. Place the fish, skin side down, on the sheet and bake for 15-20 minutes. The fish should flake easily when ready to eat.
Optional: while the fish is baking, pour the leftover marinade into a small pot. Simmer over medium-low heat for 5-10 minutes. You can use this sauce to top your fish or other parts of your dinner.