1/2 cup honey
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon lime juice
3 teaspoons minced garlic, divided
1 1/4 pounds skin-on salmon fillet, uncut
1 tablespoon stir-fry sauce
1 (10 ounce) package frozen stir-fry vegetables
salt and ground black pepper to taste
Preheat the oven to 450 degrees F (230 degrees C).
Place honey in a small microwave-safe bowl. Microwave for 20 to 30 seconds. Add 2 tablespoons soy sauce, lime juice, and 2 teaspoons garlic; whisk to combine.
Place salmon skin-side down on large piece of aluminum foil and fold sides up to hold sauce, keeping top of salmon uncovered.
Place the foiled salmon in a baking dish. Spoon 1/2 the honey sauce on top.
Bake in the preheated oven for about 10 minutes.
While salmon bakes, heat stir-fry sauce in a medium skillet over medium-high heat. Add remaining garlic; saute until fragrant, about 1 minute. Add frozen vegetables; toss to coat. Reduce heat to medium; cook and stir vegetables for 1 more. Add remaining soy sauce; season with salt and pepper. Toss to coat. Saute until vegetables are thoroughly heated through and moderately crunchy, 5 to 10 minutes.
Spoon some of the remaining honey sauce over salmon and bake for 5 minutes. Adjust oven to broil and broil salmon until fish flakes easily with a fork, about 1 minute more.
Cut salmon into 4 pieces; plate and drizzle remaining sauce on top. Serve with the stir-fry vegetables.