Pat dry salmon fillet. Use a sharp knife, score crisscross lines on non-skin side of the salmon (about ⅓ inch in depth). Seasoning with small dash of salt and pepper.
Mix together ingredients of marinade liquid. Pour on scored salmon and let marinade for at least 1 hour. Save left over sauce (if any) to serve on a side later
Pre-heat oven to 390F/200C.
In a heavy-bottom cooking pan, heat enough oil on medium high heat, wait until both the pan and oil are hot, put the salmon (skin side down) and fry for 2 minutes or until the skin is released completely from the pan surface.
Use rubber spatula to flip the salmon, and cook the other side for another 2 minutes.
Move the salmon from cooking pan to grilling pan (skin side down) and put in the oven. Cook for another 15 minutes.