Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Add the salmon filets to a container and cover with the marinade mixture. Refrigerate for 30 minutes.
In a large non-stick skillet, heat 1/2 cup of vegetable oil. Once hot add the almonds and toast for 30 seconds to 1 minute. Remove from heat and set aside.
Combine the spring onions with the minced garlic and ginger in a mortar or something similar and crush together into a thick paste. It should still be chunky and the spring onions should lose just a bit of their shape. Once that's all combined together transfer into a bowl and pour the hot oil with the almonds overtop to create the condiment topping. Set aside.
In the same pan, add just a touch of oil enough to cover the bottom. Place the salmon fillets flesh side down into the pan. Let sit in the pan for 4 minutes without disturbing over medium heat. Flip each filet now skin side down and continue to cook an additional 4 minutes. Pour a touch of the marinade overtop the salmon as it cooks. The salmon should be firm to the touch and a beautiful light shade of pink when ready.
Serve each piece of salmon with a few tablespoons of the spring onion condiment. Pair with your choice of sides for a tasty dinner.