Season the salmon liberally on both sides with salt and pepper and let sit in the refrigerator for between 30 minutes and 4 hours, or soak it in brine in the refrigerator for 2 hours. Place a plate on top of the salmon to keep it submerged. Pat the salmon dry just before grilling. If you’ve used brine, season it only with pepper.
Combine the hoisin sauce, garlic, sesame oil, and vinegar