Begin by rinsing the salmon fillets in a mixture of lime juice and water, then pat them dry with paper towels. Season both sides with salt, freshly ground black pepper, and seasoning salt, ensuring an even coating for maximum flavor. Set the fillets aside to marinate while preparing the other ingredients.

In a non-stick skillet, heat about 2 tablespoons of oil over medium-high heat until shimmering. Carefully place the seasoned salmon fillets in the skillet, frying for 5-7 minutes on each side until they are golden brown and crispy. Remove the fillets and drain them on a wire rack.

Discard any excess oil from the skillet, leaving about 2 tablespoons. Add the chopped onions, minced garlic, and bell peppers to the hot skillet. Sauté for 3-4 minutes until the vegetables are soft. Add fresh thyme, diced tomatoes, whole scotch bonnet pepper, hoisin sauce, soy sauce, and chicken broth, stirring to combine.

Return the browned salmon fillets to the skillet, gently spooning the sauce over them. Cover partially and simmer for 2-3 minutes. Uncover and serve immediately with extra sauce drizzled on top.