Dice salmon into 2” cubes. Set aside.
Mix soy sauce, ¼ cup water, brown sugar, ginger, honey and garlic in a mixing bowl.
Remove 1/3 cup of mixture and set aside. Add diced salmon to the marinade and let soak in the fridge for anywhere from 3-4 hours to 24 hours.
Soak wooden skewers you are using in water 30 minutes before grilling. If you are using metal skewers, this won’t be necessary. Preheat the grill to medium high heat and thread the salmon on the skewers.
Grill for 3 to 4 minutes and flip it once. Salmon will flake easily with a fork when done.
While the grill is preheating, combine ¼ cup of water with the marinade you left behind in a small saucepan. Heat until it simmers.
Then whisk 2 tbsp. water with 1 tbsp. cornstarch to form a slurry. When the sauce is thick and bubbling, remove it from the heat.
Use a pastry brush to apply it to the salmon. Serve immediately with the side of your choice.