Make the marinade: whisk together coconut aminos, molasses, ginger, garlic, sriracha, vinegar and onion together.

Coat four pieces of salmon in the Asian BBQ marinade in a low dish or bag. Reserve 3 tbsp of the marinade to pour over salmon at the end as well. Place in a fridge to marinade for 30 minutes or up to 2 hours

Heat olive oil in a oven safe skillet over medium-high heat

Once the oil starts to sizzle, place salmon in the skillet skin side up for 3-4 minutes. If your skillet is smaller, you may have to do in two batches.

Using a pair of tongs, flip the salmon filets over and cook for an additional 3-4 minutes, or until cooked through the middle

Optional, broil for 4-5 minutes to get a crispy top and then top with sesame seeds

Pair with white rice (according to your rice's package instructions) and vegetables. Drizzle over marinade to mix with the rice and vegetables