Combine the honey, miso, soy sauce, rice wine, sake, sesame oil, garlic, ginger, and zest from the lime in a bowl. Add the salmon and let rest in the refrigerator for 30 minutes.
Preheat your oven to 400°F. Prepare a baking tray with aluminum foil and nonstick spray. Place the salmon on a baking sheet and bake for 16-18 minutes. Squeeze a lime over the pieces of cooked salmon.
While the salmon is cooking add the marinade into a saucepan and bring to a boil. Keep a close eye on it because it will bubble over if you aren’t mixing it. Continue to let this boil for about 5 minutes or it reduces by half. Add the butter and mix until melted.
Combine the cornstarch and water in a small bowl. Add the cornstarch to the saucepan and mix until the sauce has thickened. Remove from heat and set aside. Place a piece of salmon on a plate and drizzle with the thickened sauce.