In a food storage container, combine soy sauce (or coconut aminos), rice vinegar, minced ginger, minced garlic, and fish sauce.

Slice salmon filet into size of your choosing and place in marinade liquid, skin side up. Coat both sides and let fish sit in marinade for about 10-15 minutes.

Bring a pan to high heat and add sesame oil. Swirl pan to distribute oil.

Once you see the first wisp of smoke from the oil, add fish skin side down.

Cook fish skin side down until crisp, then flip and cook on the other side. This should take 3-4 minutes per side. Once you flip the fish, add all marinade ingredients to the pan and let it boil with the fish.

Remove fish from pan and add sugar-free ketchup and white wine to the marinade sauce. Let simmer for 4-5 minutes to reduce.

Serve sauce on the side and chop fresh cilantro to sprinkle on top. You can also garnish with black sesame seeds if you like!