Place the salmon steaks/fillets in a glass dish. In a jar or bowl with a lid, combine the soy sauce, lime juice, honey, garlic and ginger; cover and shake well. Spoon about 1 tablespoon of marinade over each steak. Refrigerate 10 to 30 minutes.
To cook, remove the salmon from the marinade; discard the marinade from the dish. Place the salmon on a lightly greased grill. Brush the fish with some of the remaining marinade. Grill until the fish is flaky to touch, turning once and basting (10 to 15 minutes total cooking time). If you would prefer to bake it in the oven, go with 400°F. for about 12 minutes- or until the salmon is cooked through (you can bake it sitting in the marinade, and then spoon the marinade over the top to serve).
Serve garnished with cilantro, if desired.
Notes
If you are preparing this as a gluten-free recipe, be sure to use a brand of soy sauce that is designated as GF.