Rinse the salmon belly with cold water, then pat it dry. Place aside.
In a large bowl, combine fish sauce, garlic, ginger, turmeric, chili flakes, chili powder, cilantro, and dill. Taste and adjust as needed for flavor balance.
Add salmon belly and gently toss. Marinate for 20-30 minutes. While the salmon is marinating, prepare rice and vegetables.
Heat oil in a large pan over low-medium heat. Fry the salmon belly until cooked through, flipping halfway through. Cook in batches if needed.
Place cooked salmon on a paper towel-lined container to absorb excess oil. Serve warm with steamed rice and boiled vegetables.
