I made this last night and we really liked it. I served it with brown rice and spinach with oyster sauce.
4 Salmon filets
Marinade & Sauce:
1/2 Cup soy sauce
4 Tbl hoisin sauce
1/4-1 tsp hot chile paste (to your taste)
3 Tbl rice wine vinegar
3 cloves garlic
1/4 C chopped cilantro
Place salmon filets and 1/4 C. marinade in a ziplock bag in the fridge for 1-2 hours. Remove fish about 1/2 hour before cooking. Add cilantro to remaining sauce. Over medium-high heat, heat a non stick skillet and add 1 tbl peanut or olive oil. Add fillets, skin side down and cook over medium heat for 5 minutes, turn and cook for 3-5 more minutes or until desired doneness is achieved.
Place on plates and top with remaining sauce.