Begin by rinsing the salmon fillets under cold water, then pat them dry with a paper towel. Squeeze fresh lime or lemon juice over the fillets and season generously with salt, black pepper, and your choice of seasoning salt.

In a large skillet, heat 1 cup of neutral cooking oil over medium-high heat until it shimmers. Carefully add the seasoned salmon fillets, cooking for about 5-7 minutes on each side until golden.

Using the same skillet, reduce heat to medium and add sliced onions, minced garlic, and diced bell peppers. Sauté for about 3-4 minutes.

Incorporate chopped tomatoes, fresh thyme, and the whole Scotch bonnet pepper into the sautéed vegetables. Stir in 1 tablespoon of hoisin sauce, 1 tablespoon of soy sauce, and 1/4 cup of chicken or vegetable broth.

Carefully return the browned salmon fillets to the skillet, spoon some of the vegetable sauce over each piece, and let it cook on low heat for an additional 2-3 minutes.

Once cooked, remove the skillet from the heat and let it rest for a minute. Serve hot over fluffy rice or alongside crusty bread.