In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
Place salmon in dish skin side up and let marinate for 30 minutes.
Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.