1. To make the marinade/sauce, place all marinade ingredients together in a saucepan over high heat. Stir as you bring the sauce to a boil.
2. Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
3. Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren’t piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 Tbsp. over each fillet, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
4. Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
5. When pan is hot, add 1-2 Tbsp. oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
6. Allow salmon to fry at least 2 minutes undisturbed before turning.
7. Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it’s frying.
8. To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).
9. Serve with Thai jasmine rice.

See the original recipe at http://thaifood.about.com/od/thaiseafoodrecipes/r/salmonthaisauce.htm