Grilled Salmon with Thai Chile Sauce

Make the chile sauce: combine the fish sauce, 1/4 cup water, sugar, lime juice, ginger, garlic, scallions, and chile in a small saucepan over medium-high heat. Bring to a boil, reduce the heat, and simmer, stirring constantly, until the sugar is dissolved and the sauce begins to thicken slightly. Remove the pan from the heat, and let the sauce cool to room temperature. At least 30 minutes and up to 2 hours before cooking, arrange the salmon fillets in a shallow dish. Brush the fillets generously with the sauce, turning them so that they are completely coated. Prepare an outdoor or stovetop grill. When the grill is very hot, remove the salmon from the marinade and brush off any excess sauce; the fillets should be fairly dry. Lightly brush both the grill surface and the salmon with peanut oil, set the fillets on the grill, and cook for 3 to 5 minutes, depending on the thickness of the fillets. Carefully turn the fillets, and cook them until just done, 3 to 5 minutes more. Do not overcook. Transfer to a warm platter, and serve immediately, with the remaining chile sauce.