Begin by rinsing your salmon fillets under cold water, then pat them dry with paper towels. Generously season both sides with salt, black pepper, and seasoning salt.

In a non-stick skillet, heat about 2 tablespoons of neutral cooking oil over medium-high heat until shimmering. Carefully add the seasoned salmon fillets and fry for 5-7 minutes per side until golden-brown.

Remove the salmon and discard excess oil from the skillet, leaving about 2 tablespoons. Lower the heat and add chopped onion, minced garlic, bell peppers, diced tomatoes, fresh thyme, and scotch bonnet pepper. Sauté for 3-4 minutes until softened.

Stir in hoisin sauce, soy sauce, and chicken broth to the sautéed vegetables. Return the cooked salmon to the skillet, spooning sauce over the fillets.

Cover partially and simmer on medium-high heat for about 2-3 minutes to allow flavors to meld.