In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste. Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute. Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy! I always add extra jalapeños.