note: try doubling sauce
Heat the oven to 425 degrees F.
Combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
Pat the salmon fillets dry using paper towels. Brush a 9 x 9 inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapenos over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes. Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro.
Serve over hot rice, pouring any glaze that remains in the pan over the rice.