Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Add the salmon and fry for about 3 minutes on each side. Salmon is done when it easily flakes with a fork. Remove salmon from the pan.
In a small bowl, whisk the rice vinegar, sugar, salt, sesame seed oil, minced garlic, ginger, and 1 tablespoon vegetable oil (or wok oil) together. Drizzle salmon filets with the marinade. Serve immediately.
Replace sesame seed oil and 1 tablespoon vegetable oil with 2 tablespoons wok oil.
This salmon is great over salad greens dressed with leftover marinade.