Line a 8 x 12″ baking pan with foil. Place the salmon in the pan
In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour ⅓ of the mixture over the salmon filet. Sprinkle the panko evenly over the filet.
Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500°F.
Roast the salmon for 18-20 minutes (about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120° on a meat thermometer when it’s done.
Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature.