In a small bowl, add sugar, lime juice, water, chili garlic sauce, fish sauce, orange marmalade, sesame oil, garlic and salt. Whisk to combine.
Place salmon in a shallow dish. Pour half of the marinade over the salmon, reserving the rest. Cover and place in fridge to marinate for 15 minutes.
Meanwhile, prepare salad by adding cabbage, carrots, cilantro, mint, and 1 1/2 tablespoons sesame seeds to a large bowl. Toss to combine.
Heat a large non-stick skillet to medium-high heat. Add olive oil. Once pan is hot, add salmon filets skin side down. Sear for 5 minutes. Flip and continue cooking 5 more minutes or until salmon is cooked through.
Add remaining marinade/dressing to salad and toss to combine. Place salmon on top, sprinkle with remaining sesame seeds, and serve immediately.