Lemongrass Baked Salmon

0 Combine dark soy sauce and rice vinegar. Measure out 1 Tbsp and set it aside for the glaze.
1 Whisk the remaining dark soy sauce and vinegar with lemongrass, shallots, and ginger.
2 Cut a few shallow slits through the thickest part of the salmon (this will help it to cook evenly and help the marinade to fully flavor the fish).
3 Combine the salmon and marinade in a baking dish and refrigerate for 20 minutes.
4 Preheat oven to 275° F.
5 If your salmon is skin-on, turn it so it is skin-side down in the baking dish. Spoon some of the marinade over the top. 
6 Bake until salmon flakes easily with a fork and is is opaque in the center, 25-35 minutes (will vary depending on thickness).
7 Meanwhile, make the glaze by whisking the remaining 1 Tbsp of dark soy sauce and vinegar with honey.
8 When the salmon is finished cooking, remove it from the oven and flip on the oven's broiler.
9 Season the top of the salmon with some salt and pepper. Run the salmon under the broiler for 1 to 2 minutes to give it a bit of color.
10 Drizzle the top of the salmon with the honey glaze. (I like the chewy texture of the sliced lemongrass, but you can scrape the lemongrass off if you'd prefer. It will still have all that great lemongrass flavor.)
11 Serve immediately topped with cilantro. Enjoy with rice and vegetables if you'd like.