Grilled Salmon with Carrot-Sesame Dressing

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For the salmon: 

2 tablespoons grapeseed oil, plus more for brushing

1 tablespoon grated ginger

2 cloves garlic, minced

1 small shallot, minced

1 stalk lemongrass, finely chopped

Juice of 2 limes

2 tablespoons fish sauce

1 tablespoon packed light brown sugar

Kosher salt

2 sides wild salmon, skin on (1 3/4 to 2 pounds each)

For the carrot-sesame dressing:

3 tablespoons fish sauce

2 tablespoons rice vinegar

1 tablespoon Sriracha

1 tablespoon toasted sesame oil

2 teaspoons packed light brown sugar

Juice of 1 lime

Kosher salt

1 carrot, julienned

3 scallions, chopped