Salt the salmon pieces with 1 tsp. salt on each side and let it stand for 20 minutes. Rinse the salmon under cold tap water, drain and gently wipe dry the fish with paper towel. Heat a nonstick or regular skillet over medium heat. Apply a thin coating of oil to the bottom of the skillet. Salt the salmon with 1/8 tsp. salt and place the fish in the skillet, skin-side down. Cook the salmon over medium-low heat until the skin is golden. Turn over the fish and cook it over low heat, until fish is almost cooked through, about 7 minutes. Spoon 6 to 8 Tbsp. prepared sauce evenly over each fish and let the sauce sizzle in the skillet. Be careful not burn the sauce. Turn off the heat.