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In a small bowl, whisk together the cornstarch and cold water until smooth. In a small saucepan, combine the tamari, honey, mirin, rice vinegar, and grated ginger over medium heat, stirring until the honey dissolves, about 1 minute. Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 2 minutes. Remove from heat and set aside. Reserve 2 tablespoons of the sauce in a small bowl for glazing; keep the rest in the saucepan for serving.
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
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