Heat the olive oil in a nonstick pan on medium heat. Season the salmon fillets with salt and pepper and then place in the pan skin side up and let cook for 4 minutes. Once golden in colour flip and let cook skin side down for 2 more minutes. Remove from the pan.
Add the sesame oil to the pan and once hot add in the chilli, ginger, lemongrass, onion and garlic and cook for 5 minutes until the onion has softened.
Add the coconut aminos and coconut milk to the pan and leave to simmer for about 7-8 minutes until it has reduced by about half. Next add in the lime juice, lime zest and chopped scallions and stir before returning the salmon to the pan.
Spoon some of the sauce over the salmon and leave to cook for 2-3 more minutes to ensure that the salmon is fully cooked through. Sprinkle with chopped cilantro and finely sliced chilies before serving on a bed of cauliflower rice.