Rub salt and pepper over the salmon fillets and set aside. Heat 1 tbsp oil in a large, non-stick frying pan on high heat. Add the salmon fillets and cook them on each side for 3-4 minutes until just cooked through. Remove from heat and set aside.

In the same pan, heat another tablespoon of oil on medium. Add leek, garlic, ginger and lime leaf. Sauté for a few seconds until fragrant. Reduce heat to medium low and cook for 2-3 minutes until leek has softened.

Add Sriracha, fish sauce, lime juice, lemongrass powder and coconut sugar. Mix well. Add coconut milk, increase heat to medium and simmer uncovered for 6-8 minutes until heated through and fragrant. Add salmon fillets, cook for another minute and remove from heat.

Garnish with chilli and coriander. Serve hot with lemon wedges alongside steamed rice.