1-Heat a frying pan over medium-high heat and add 2 tablespoons of oil, spreading it evenly. Place the salmon fillets skin-side down and cook for 4 to 7 minutes per side depending on thickness, without moving the fish unnecessarily. Check doneness by viewing the side of the filet to ensure no rawness remains in the center.

2-While salmon cooks, combine ½ cup water, 3 tablespoons soy sauce, 1 teaspoon sugar, ¼ teaspoon sesame oil, and ¼ teaspoon salt in a small bowl and set aside.

3-Remove the salmon from the pan and place it on a plate. Add the remaining 2 tablespoons of oil to the pan and fry the 4 tablespoons of finely julienned ginger until crisp. Add the 3 scallions, very thinly julienned into 2-inch pieces, and cook until wilted, then pour in the soy sauce mixture. Bring to a boil and then turn off the heat.

4-Serve the salmon on a bed of rice, spoon the ginger and scallion mixture evenly over the fish, pour the sauce on top, and garnish with the ½ cup of chopped cilantro.