Combine 1/4 cup diced scallions, 2 Tbsp. garlic, 2 Tbsp. chopped cilantro, 2 Tbsp. fish sauce, 2 Tbsp. soy sauce, 1 Tbsp. sugar, the sesame oil, 1 tsp. red pepper flakes and lime zest in a shallow bowl or baking dish. Place the salmon into the marinade and cover with plastic wrap. Chill in the refrigerator at least 30 minutes.

In a saucepan, bring the water, 2 Tbsp. sugar, 2 Tbsp. soy sauce, 1 Tbsp. fish sauce, 1 Tbsp. carrots and 1 tsp. garlic to a boil. Reduce heat and simmer 5 minutes. Off heat, stir in the lime juice and 1 tsp. red pepper flakes.

Preheat oven to 500 degrees. Remove salmon from refrigerator and place onto a parchment-lined baking sheet. Pour marinade over top the salmon and bake for 12-15 minutes.

Crush up the peanuts and place them in a small frying pan over medium-high heat. Toast, moving them around the pan with a spatula, until fragrant and slightly browned. Remove from pan.

Cook and drain the rice noodles. Toss the noodles with the sauce and divide among 4 bowls. Top with salmon, bean sprouts, cilantro, mint, remaining scallion, cucumber, carrot and peanuts.