Add ingredients for the firecracker sauce into a small saucepan and bring to a boil over medium high heat. Once boiling, reduce heat to low and let simmer for 5 minutes.
Meanwhile, pat salmon filets dry with a paper towel. Sprinkle with kosher salt and gently press salt into filets.
Heat an oven-safe, nonstick pan over medium high and avocado oil. Once oil is hot, add salmon filets to pan skin-side down.
Let salmon skin cook for 2-3 minutes before pouring reduced firecracker sauce over top of filets.
Place pan into preheated oven and cook for 10-12 minutes, depending on preferred doneness.
Spoon sauce over top of filets and top with sliced green onions!