In a small bowl, whisk together the honey, white wine vinegar, olive oil, thyme and garlic. Set aside.
Lay the salmon on a double sheet of foil on a rimless baking sheet. Season salmon with sea salt and freshly ground pepper. Drizzle with honey mixture, enclose in foil and then seal to form a packet.
Baked for 25 minutes or until fish flakes easily when tested. Take care not to overcook the salmon.
Unwrap the foil, carefully transfer salmon into platter and then spoon some accumulated juices over salmon.