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Heat wok over high heat. When hot, add laksa paste and dry-fry for 3-4 minutes until it smells really fragrant. Add stock, sugar and salt and bring to the boil.
Reduce heat to medium, add coconut milk and cook, stirring constantly, uncovered for five minutes, until it is the consistency of pouring cream.
Heat oil in a non-stick frying pan over high heat. Add salmon, skin-side down, and cook for 1-2 minutes or until skin is crisp and salmon appears half-cooked. Turn and cook other side over low heat for 1-2 minutes leaving salmon pink in the middle. Season with salt and pepper.
Arrange some cucumber in the centre of each serving plate or shallow pasta bowl. Place salmon, skin-side up, on top of the cucumber and ladle the laksa sauce around. Scatter with coriander leaves and serve.