1. Preheat broiler to high. If you aren't comfortable using the broiler, preheat oven to 450.
2. In a large oven-safe skillet add 1/3 cup brown sugar, 1/4 cup rosé wine, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1/4 teaspoon cayenne powder and thinly sliced ginger. Turn heat to medium-high and whisk to combine all ingredients. 
3. When mixture comes to a boil (this should happen quickly!), add 4 6oz salmon filets to pan skin side up. Reduce heat to low and let simmer until fish is cooked halfway through (when the fish is opaque halfway up from the bottom), about 4-6 minutes.
4. Turn off heat and carefully transfer pan to oven. If broiling, let cook for another 3-5 minutes for medium-rare, or around 7 minutes for a more well-done fish. This will depend on the thickness of your filets, but should happen quickly so start checking around 2-3 minutes. 
5. If roasting at 450, cook for 8-10 minutes or (again) until salmon is cooked to your liking. 
6. While the fish roasts/broils, roughly chop 1/2 cup cilantro leaves and 1/2 cup green onions. Add to a bowl and toss with 1 thinly sliced fresno chili and the zest and juice from 1 lime. Add 1/4 teaspoon salt and toss to combine. 
7. Optional: If the juices in the pan look thin when you remove from the oven, you can place it back over medium heat and let it boil for 1-2 minutes to thicken and turn into a glaze.
8. Serve salmon drizzled with extra juice/glaze and the cilantro/green onion mix.  

Recipe adapted from Melissa Clark.