In a medium bowl combine the chile paste, soy sauce, sesame oil, lemon juice, sugar, ginger, and garlic. Mix until combined.
Remove 3 tablespoons of the sauce and place in a large container. Add the salmon and rub all over to coat. Cover and refrigerate 30 minutes. Reserve remaining sauce.
Preheat a grill to medium high heat.
Oil the grates of the grill with the vegetable oil.
Place the salmon on the grill skin side up and cook for 5 minutes.
Flip the salmon over and brush with remaining sauce. Grill until cooked through, about 5 minutes.
Remove from grill and cut into 4 pieces. Sprinkle with scallions if desired.