Heat olive oil in a small sauté pan over medium-high heat, add garlic and green onions. Cook until light golden brown about 2 to 3 minutes. Remove with a slotted spoon from the oil and transfer to a food processor. Leave remaining oil in the pan.
Trim stems off peppers. Add birds eye pepper or red pepper flakes, fish sauce, palm sugar, lime, water and tamarind paste to the food processor and purée until smooth.
Return the paste to the frying pan and stir it into the oil over low heat for a couple of minutes. Remove from heat and allow to cool.
Whisk together your Thai sweet chili paste, soy sauce and grated ginger in a shallow dish until well combined. Add the salmon fillets, skin side up and marinate in the refrigerator for at least 1 hour.
Preheat oven to 350° and place a rack in the middle. Line a baking sheet with Silpat (silicone baking sheet), or aluminum foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet or baking stone).
Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle the marinade over them.
Cover with aluminum foil and bake for 15 minutes. Remove foil, turn on the broiler and broil for 3 minutes or until the top is golden brown.
Remove from oven and serve with marinade spooned on top.
Notes
Birds Eye Chilis are hot and if unable to find you can substitute 3 teaspoons of red pepper flakes for the amount use din this recipe. Of course you can adjust to your tastes depending on how hot you like it.