Preheat your BBQ on a high heat; roast the capsicum for 15-20 mins, making sure to turn every 5 minutes until skin blackens.
Finely slice the peeled capsicum and mix in a bowl with shallots, chilli, water chestnuts, coriander leaves.
To dress the salsa, use a small bowl to stir the fish sauce, lime juice, sugar and sesame oil. Then toss through the salsa.
For the salmon glaze, combine all ingredients and mix well. Brush the top fleshy side of your salmon with the soy glaze.
On the hot plate, cook your salmon flesh side down, for 4 minutes. Then baste the top side (skin) with the glaze and flip to cook for a further 4-6 mins.
To serve, lightly drizzle the salmon with the soy glaze and enjoy with a generous spoonful of spicy capsicum salsa on top.