In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the white and light green scallion parts, garlic and jalapeƱo. Cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.
Stir in tomatoes, 1/2 tsp salt, 1/4 tsp pepper. Bring to a simmer. If you would like to stop here and finish closer to serving, turn off the heat, cover pan and set aside. Bring sauce back up to a simmer when resuming.
Season the salmon fillets on both sides with salt and pepper. Nestle the fillets, skin side up, in the sauce. Reduce heat to medium, cover and simmer for 6 to 8 minutes, or until the ticket parts reach 115F to 120F.*
Using tongs, carefully peel off and discard the skin from each fillet (skin will lift off easily), then use a spatula to transfer to a serving platter, flesh side up. If the sauce is watery (mine wasn't), continue to simmer over medium-high until slightly thickened (almost chutney like), 1 to 2 minutes.
Off the heat, stir in the mint and cilantro. Spoon the sauce over the salmon, sprinkle with scallion greens and serve with lemon wedges.
Notes
*Salmon cooked to 115F to 120F will be slightly translucent at the thickest part. If you like it more thoroughly cooked, after simmering remove the skillet from the heat and leave the fillets in the covered pan until cooked to desired doneness.