Begin by rinsing the salmon fillets under lime or lemon juice and cold water to eliminate any fishy smell. Pat them dry with paper towels and season generously with salt, black pepper, and seasoning salt. Allow the seasoned fish to rest for about 10 minutes.

In a large skillet, heat about 2 tablespoons of neutral cooking oil over medium-high heat until shimmering. Carefully place the seasoned salmon fillets in the skillet. Cook for 5-7 minutes on each side until golden brown and crispy. Transfer the salmon to a wire rack to drain excess oil.

Reduce the skillet heat to medium and discard most of the excess oil, leaving about 2 tablespoons. Add diced onion, minced garlic, chopped red and green bell peppers, and fresh thyme to the skillet. Sauté for 3-4 minutes until the onions become translucent.

To the sautéed vegetables, add hoisin sauce, soy sauce, and chicken or vegetable broth, stirring well. Bring the mixture to a gentle simmer, allowing flavors to meld for about 2 minutes. Carefully return the browned salmon to the skillet, spooning some sauce over the top. Cover and let it steam for another 2-3 minutes.

Once the salmon is cooked through and reaches an internal temperature of 145°F, remove the skillet from the heat. Spoon additional sauce over the salmon and serve hot with rice, quinoa, or plantains.