Start by rinsing the salmon fillets under cold water, then soak them in lime or lemon juice for about 5 minutes to enhance flavor and prevent dryness. Pat the salmon dry with paper towels, then season generously with salt, black pepper, and seasoning salt.

Heat a skillet over medium-high heat and add a splash of neutral cooking oil. Carefully add the salmon fillets to the skillet, cooking for about 5-7 minutes on each side until golden brown and crispy.

With excess oil discarded, leave about 2 tablespoons in the skillet. Add chopped onions, minced garlic, sliced red and green bell peppers, diced tomatoes, fresh thyme, and whole Scotch bonnet pepper. Sauté for 3-4 minutes until vegetables are tender.

Pour in hoisin sauce, soy sauce, and chicken broth into the skillet with the sautéed aromatics. Stir well. Return browned salmon to the skillet, spooning sauce over the fillets.

Cover the skillet with a lid and let the Brown Stew Salmon simmer for about 2-3 minutes over medium heat to heat through and ensure it's well-coated with sauce.