Step 1

Stir 1/3 cup water, 1/4 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon ground ginger together in a small bowl. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 3/4 teaspoon kosher salt.

Step 2

Heat 1 tablespoon vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

Step 3

Flip the salmon, sprinkle the garlic around the fish, and cook for 1 minute. Pour the sauce over the salmon. Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with sesame seeds and 1 thinly sliced medium scallion if desired.