Pre-heat oven to 190°C.
Soak the wakame seaweed in a bowl of cold water - you need plenty of water as the seaweed will swell. Soak for 6-8 minutes.
In a bowl, mix the salmon marinade ingredients - 1 tbsp soy sauce, 1 tsp honey, juice and zest of half a lime.
Pour the marinade over the salmon fillets and set to one side. For best results, place in the fridge for an hour.
Drain and squeeze the seaweed, then place onto a chopping board and chop. Put back into the bowl.
Heat an ovenproof pan over a high heat and spray with some cooking spray. Put the salmon fillets into the pan, skin side down, and cook until you start to see the salmon turn white just above the skin. This should take around 5 minutes.
Pour over any remaining marinade, then place the pan in the oven. Cook for approximately 15 minutes.
Peel and julienne/grate the carrots and then place them into the bowl with the seaweed.
Finely slice the spring onions and add to the bowl with the carrots and seaweed.
Cut the radishes into quarters, slice the sugar snap peas in half and put them in the bowl with the carrots, seaweed and spring onions.
In a clean bowl, mix the remaining 1 tbsp light soy sauce, rice vinegar, fish sauce, juice of 1 lime, sugar, ginger and sriracha.
Pour over the salad, mix well and then split the salad between 4 plates.
Place the cooked salmon fillets on top of the salad and serve.