Toss the broccoli, carrots, vegetable oil and a sprinkle of salt and a few grinds of pepper together on an 18-inch-long piece of heavy-duty aluminum foil. Bring the two long sides of foil up and together and fold over twice to seal. Bring the other two short sides up and in, crimping to seal; set aside.
Lightly oil half of the grill grates. Pat the fish dry and sprinkle with salt and pepper. Put the vegetable pack on the un-oiled side of the grill and cook until the vegetables are crisp tender and the broccoli is bright green and lightly charred, about 10 minutes. Grill the salmon on the oiled side and skin-side up until well-marked, 3 to 4 minutes. Flip the salmon over and continue to grill until just cooked through but still a bit rosy in the center, 3 to 4 minutes more.
Careful of the steam, open the foil pack and toss well; divide among 4 plates and add a piece of salmon. Top the salmon with a small spoonful of chili garlic sauce and sprinkle the vegetables with some sesame seeds and a drizzle with some sesame oil.
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