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Dry the salmon fillets with a paper towel. Dust the fish in the cornstarch until you have an even coating.
Heat a stainless steel frying pan over medium-high until a splash of water beads and dances in the pan and quickly evaporates. Add the oil, and swirl it around the pan.
Add the ginger slices and salmon fillets skin side down. Cook for 2 minutes, until lightly golden and crisp. Flip the fish, and cook for another 2 minutes on the other side. Remove the salmon from the pan to a plate.
Add the scallions, wine, sugar, black vinegar, dark soy sauce, and light soy sauce. Bring the liquid to a simmer.
Add the fish back to the pan skin side down. Cook the fish, continuously spooning the cooking liquid over it. Cook for about 3-4 minutes, until the fish is just cooked through and the sauce is syrupy. Serve the fish with the sauce and scallions drizzled over the top.
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