Heat 1 tbsp vegetable oil in a frying pan until smoking.
Add 2 salmon fillets and cook until the skins are crisp.
Remove and transfer to a claypot or casserole.

Add 4 tbsp brown sugar and 4 tbsp fish sauce to the pan and cook over a low heat until the sugar has completely dissolved.

Pour the caramel sauce into the claypot, cover and simmer for 15 mins or until the salmon is cooked to your liking.
Serve sprinkled with 2 spring onions and accompanied by cooked rice.