Spicy Salmon

2 tbsp soy sauce
4 tbsp olive oil, divided (2 tbsp each)
Juice of 1 orange
3 tbsp rice wine vinegar
1 red or green chile, thinly sliced
1 tbsp fresh ginger, grated (about 1 inch piece)
4 6 ounces wild salmon approximate 1 ½ in thick
2 tbsp fresh cilantro leaves

In small bowl stir the soy sauce, 2 tbsp olive oil, orange juice, vinegar, chile and ginger.
Now use this to marinade the salmon fillets. You can place them in a shallow covered bowl or in a large ziplock bag. Marinate for at least 30 minutes. The longer the better. I marinate overnight.
Remove the salmon from the marinade, and keep the left over marinade. In a skillet, toss in 2 tbsp olive oil and heat on medium high. Make sure skillet is hot. Sprinkle salmon with salt and pepper and skin side down in the skillet cooking for 4 minutes per side or until golden brown and cooked through. Remove the salmon and cover loosely to keep warm. Toss in the extra marinade into the skillet and simmer for 3 minutes until its thick. Drizzle this over the salmon and sprinkle with the cilantro leaves.