Pat salmon dry with paper towels; remove bones. Lightly season salmon with pepper.
In a 12-inch non-stick skillet, heat the oil over medium-high heat. Cook salmon on one side until well browned, about 4 minutes; remove skillet from heat.
Carefully turn salmon over; spread 1 teaspoon bean sauce over each fillet. Drizzle vinegar mixture over salmon; sprinkle with onions and ginger. Cover; cook over medium heat until salmon is done as desired, about 2 to 4 minutes.
To serve, spoon sauce in pan over salmon.
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Tip: Black bean garlic sauce is available in Asian markets and the Asian section in supermarkets
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