2Tbsp.low-sodium soy sauce (Tamari if gluten-free)
1Tbsp.rice wine vinegar
1pinchsalt and pepper, to taste
Bring all glaze ingredients to a boil in a saucepan over medium heat, stirring frequently. Boil for 15 minutes, then reduce heat and let the glaze simmer until syrupy, about 10 minutes. Adjust seasonings with salt and pepper, to taste.
Turn on broiler. Brush both sides of salmon fillets with olive oil just before broiling, then season with salt and pepper, to taste. Broil salmon for 2 minutes per side.
Remove salmon from oven and brush with glaze. Broil for an additional minute. Transfer salmon to serving plates and brush with any remaining glaze before serving. Serve with rice, quinoa, roasted potatoes or on a bed of fresh mixed greens.