Preheat oven to 375 degrees Fahrenheit.
Sautee garlic and ginger in saucepan over medium heat in 1 tsp of olive oil until fragrant, about 3-4 minutes.
Add in the vinegar, beer, honey, chilis, soy sauce, and corn starch and whisk to combine well. Bring to a boil for about 5 minutes until sauce thickens.
Meanwhile, place salmon in an oven-safe dish or on a foil-lined cookie sheet. Drizzle with the remaining 1 tsp of olive oil and sprinkle with a pinch of sea salt.
Brush the salmon with about half the glaze and bake in the oven for about 10 - 12 minutes until the fish flakes easily with a fork. Brush remaining glaze on the salmon. Serve with rice and a garden salad, and a mug of pilsner beer.