In a small bowl or measuring cup, whisk together the coconut aminos (or soy sauce), rice vinegar, garlic, and sesame oil. Set aside until ready to use.

Chop the salmon into cubes (if you prefer your salmon skinless, you can cut the skin off and discard it before chopping it. I leave the salmon skin on).

Heat the avocado oil in a large skillet over high heat and allow the skillet to heat up for a couple of minutes. Carefully place salmon on the hot surface of the skillet and allow them to cook undisturbed for 2 to 4 minutes before flipping them to another side and cooking for an additional 2 to 4 minutes, until two sides are deeply golden brown.

Pour the sauce into the skillet and gently swish it around until all of the salmon is exposed to sauce. Cover the skillet and cook for another 5 to 6 minutes, stirring/flipping occasionally), or until the salmon has cooked through. Salmon is considered fully cooked when it reaches an internal temperature of 130 degrees Fahrenheit. You can use a meat thermometer to spot check the fish by inserting the thermometer into the largest pieces. The exact cook time will vary depending on the size of the chunks and the temperature of the fish before it goes into the skillet.

Taste the salmon for flavor and add more coconut aminos, rice vinegar, or a splash of fresh lime juice, and a sprinkle of sea salt to taste.

Serve the crispy sesame salmon with your choice of side dishes. I love the salmon with steamed white rice, Asian Cucumber Salad, kimchi (or sauerkraut), chopped green onion and a sprinkle of sesame seeds.