1Julienne both paprika. Slice onion thinly. Cut salmon into bite size. Sprinkle salt and black pepper over the salmons.
2Make sauce. In a small bowl, mix together sugar, soy sauce, 3/8 teaspoon salt, rice vinegar and crushed red pepper.
3In a fry pan, heat 1 teaspoon safflower oil. Cook onion and paprika over medium heat until tender. Stir in the sauce and cook for about 30 seconds tossing to coat well. Then transfer to a medium bowl.
4Coat salmons with all-purpose flour. Heat 2 tablespoons safflower oil in another fry pan and pan fry salmons over medium heat until cooked through.
5Take the salmons out with slotted spoon, drain the oil over the fry pan and put salmons into the sauce bowl. Toss to combine well.
6Chill in refrigerator until served. (at least 1 hour)