Cut salmon into little bit bigger than bite size. Season with salt and black pepper.
Make marinade sauce. In a bowl, combine 1/2 cup yogurt, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon grated garlic and 1/2 teaspoon grated ginger. Mix well. Add salmons, toss to coat, cover with plastic wrap and refrigerate for 1 hour.
After 1 hour, make fries first. Peel and cut potato into wedges. In a work, heat enough canola oil to deep-fry potatoes. Deep fry potatoes until golden brown. Drain on paper towels. Set aside.
In a medium bowl, combine all-purpose flour and corn starch.
Take the salmon bowl out of the refrigerator and put the salmons into the flour mixture bowl. Coat salmons with flour mixture.
Add canola oil to deep-fry salmons to the same work if necessary. Deep fry salmons until cooked through. Drain on paper towels.
Make yogurt sauce. In another bowl, mix together 1/4 cup yogurt, sugar, parmesan cheese, lemon juice and minced scallions.
Place fried salmons and fries on a serving plate. Serve with the yogurt sauce.