Place a salmon fillet in a shallow bowl filled with lemon juice, salt, pepper, minced garlic, parsley, dill, cumin, cinnamon, allspice, and sugar and allow to marinate for 15 minutes. Heat a pan with one tablespoon olive oil on a stove over highest heat. While it is heating, slide a zucchini length wise to get long thin strips and then cut those strips in half widthwise. Lay these flat in the pan and cook for about 30 seconds on each side so you get a bit of a char on both sides. After you have a char on both sides, lower the heat to medium and more them to the side of the pan to finish cooking. Place the salmon on the pan with the skin facing up. Discard lemon juice marinade mixture. Cook for about 4 minutes, or until it feels firm when pressed with a spatula. Flip so skin is facing down and cook another 4 minutes or until firm to the touch. If you like crispier skin, cook an additional 4 minutes after the skin is firm to the touch. Remove the fish from the pan and plate. Allow to rest for 5 minutes. While it is resting, add balsamic vinegar, basil, and oyster sauce to the pan and spread out the zucchini so they are flat. Cook for about 2 minutes and then flip zucchini and cook another 2 minutes. Remove from pan with a slotted spool and allow any liquid to drain off into the pan.