Crispy Skin Salmon With Fiery Asian Slaw

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4 (6-ounce) salmon fillets

3/4 teaspoon salt, divided

1/4 teaspoon black pepper

Cooking spray

1/4 cup fresh orange juice

1 tablespoon rice vinegar

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 teaspoons Sriracha (hot chile sauce)

1 teaspoon bottled ground fresh ginger

1/2 teaspoon honey

1/2 cup chopped fresh cilantro

1 (16-ounce) package cabbage-and-carrot coleslaw

1 tablespoon toasted sesame seeds

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