Preheat oven to 450.
Combine soy sauce, rice wine vinegar, sherry, garlic and honey in a quart-sized zip-lock bag. Mix well.
Place salmon in the bag and marinate for 20 minutes.
Line a baking pan with aluminum foil.
Remove salmon from marinate and place tskin-side down in the pan.
Bake for 25 minutes.
While salmon is baking, place marinade in a small pan and bring to a boil. Simmer until reduced by half.
When salmon is done, divide in half and top with sauce made from marinade.