Make the salsa: Marinate the onion with the red wine vinegar, red wine, and sugar for about an hour. Drain liquid from the onions. Combine onions with the remaining ingredients and chill.
Make the glaze: Combine all the glaze ingredients and bring to a slow simmer for ten minutes.
Divide the salsa among 4 dinner plates. Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top. Set aside. Heat a heavy-bottomed saute pan over medium heat. Add enough of the vegetable oil to film the bottom of the saute pan. Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown. Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare. Remove from heat and place on top of salsa. Sprinkle with a little coarse ground pepper.
Recipe Courtesy of Louis Osteen