Melt the coconut oil and add in the coconut sugar, smoked paprika, cayenne, garlic, thyme and a big pinch of salt and pepper. Rub the salmon with the spiced oil so it is covered. Place this in the fridge to marinate for a minimum of 2 hours.
While this is marinating you can make the Asian salad.
Mix the cabbage, carrots, spring onions and radishes together. Mix the garlic, tamari, miso, sesame oil together and whisk until smooth. Pour over the dressing and massage well until combined then throw over the sesame seeds.
To cook the salmon heat a large griddle pan or normal pan to a high heat with a tbsp. of coconut oil. Grill the fish for 3-4 minutes each side until almost cooked through. Leave to cool and serve with the Asian slaw.