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First make the marinade: Place all the ingredients except the salmon into a bowl and mix well together. (I find a small whisk works best for this).
Pour half of the marinade into a Ziploc bag (set the other half aside for making the glaze later). Add the salmon to the bag and gently turn the salmon in the marinade to ensure it is well coated. Store in the fridge for at least 15 minutes or until ready to bake.
Pre-heat the oven to 180 C / 350 F.
Line a baking sheet with baking paper or foil. Remove the salmon fillets from the marinade and lay them on the baking sheet. Discard the marinade from the bag.
Bake the salmon fillets in the oven for 12-15 minutes.
Meanwhile pour the other half of the marinade you set aside earlier into a small saucepan. Stir over a medium heat until it thickens.
Serve the salmon as soon as you remove it from the oven with the glaze drizzled over the top. You can garnish it with finely chopped spring onion, chopped coriander leaves and/or sesame seeds.