Begin by rinsing the salmon fillets under cold water, then pat them dry with a paper towel. Rub lime or lemon juice all over, followed by a generous seasoning of salt, black pepper, and seasoning salt.

In a non-stick skillet, heat 2 tablespoons of oil over medium-high heat. Carefully place the seasoned salmon fillets in the hot oil, cooking for 5-7 minutes on each side until golden brown and flaking easily. Remove and drain on a wire rack.

Discard excess oil in the skillet, leaving about 2 tablespoons. Add chopped onion, bell peppers, diced tomatoes, minced garlic, fresh thyme, and scotch bonnet pepper. Sauté for 4-5 minutes until veggies soften.

Pour in hoisin sauce, soy sauce, and chicken broth or water, stirring to combine. Once simmering, gently add the browned salmon back and half-cover the pan. Cook for an additional 2-3 minutes, spooning sauce over the salmon.

Remove from heat and serve hot over fluffy white rice or alongside boiled dumplings.