Combine all the ingredients for the marinade in a small container and mix vigorously with a fork until well combined.
Place the fish skin side down in a small baking dish and pour the marinade all over it. Be careful not to let any of the ginger or garlic get under the fish. Refrigerate uncovered for about an hour (or covered for up to 4 hours)
When you are ready to cook the fish, set your oven to broil and place a rack in the top position.
Heat a heavy bottomed skillet (cast iron preferred) over high heat. Once the pan is scorching hot, remove the salmon fillets from the marinade and carefully place them in the pan, skin side down. Cook for about 3 minutes, or until the skin gets nice and crispy, then spoon a little bit of the marinade over each fillet and place the fish under the broiler until it gets beautifully golden all around and darker around the edges, about 5-7 minutes.
Remove the fish from the oven and spoon a little bit more of the marinade over the fillets. Garnish with chopped cilantro and serve without delay.