1 tablespoon toasted sesame oil, divided
Marinade/Glaze:
2 tablespoons Asian sweet chili sauce (like Mae Ploy)
3 tablespoons ketchup
3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 teaspoons freshly grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon sriracha
Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better). SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked. Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes. Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze. GRILL DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. When done, remove from grill and brush with Glaze and season with freshly cracked salt and pepper.