Mix together the Soy Sauce (1/4 cup), Honey (2 tablespoon), Rice Vinegar (1 tablespoon), and Sriracha (1 tablespoon) in a large bowl. Add the Garlic (1 tablespoon) and Fresh Ginger (1 tablespoon) and stir to combine.
Add the Skin-On Salmon Fillet (4) and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
Preheat the broiler to high for at least 10 minutes. Remove salmon from marinade, and pat skin dry using paper towels or a dish towel. Rub an oven-safe pan with a small amount of Neutral Oil (1 splash) Place salmon fillets on pan skin-side down. Place under the broiler for 5 minutes.
Meanwhile, heat a large skillet over medium heat. After the 5 minutes under the broiler—or when the fish is looking nicely caramelized on top—turn the heat under the skillet to high, add a small amount of oil to coat the bottom of the pan, carefully transfer the fillets from the sizzle pan to the skillet, lower the heat to medium, and cook for about 1 minute or until the skin is crisp.
Transfer fillets to a plate to rest for 1 minute before serving.