Mix all the ingrediants together and pour into a casserole dish.
Place the salmon fillets, flesh side down (if using honey) and flesh side up (if using brown sugar), into the casserole dish with the mixture. The honey is more runny than the brown sugar and you'll want to soak the meat into the marinade, which is why you place it flesh side down.
Let the salmon brine for at least four hours in the fridge.
Take the salmon out of the fridge and let it come to room temperature before cooking.
Cook uncovered at 225° F for 45 minutes or until the flesh flakes off with a fork.