Warm the vegetable oil in a pan over medium heat. Once hot, add the skinless salmon fillets, cooking for about 4-5 minutes per side until cooked through and flaky.

In a large bowl, toss together the sliced onion, cucumber, coriander, spring onion, and mint leaves.

In a small bowl, whisk together the sliced red chilli, minced garlic, fish sauce, lime juice, and shaved palm sugar.

Carefully flake the cooked salmon into bite-sized pieces and gently toss it with the vegetable mixture.

Pour the dressing over the salad, then add chilli flakes and a pinch of sea salt to taste. Toss gently to combine.