Heat the olive oil in a medium-sized nonstick skillet and add half of the garlic. When the garlic starts to color, add a pinch of red chili flakes, then all of the cherry tomatoes plus a big pinch of salt.
Cook on medium heat until the tomatoes begin to burst and the liquid begins to thicken. Towards the end, stir in the capers and taste to adjust for salt. Spoon the tomato sauce into a bowl.
Wipe out the pan with a paper towel and heat another splash of olive oil, enough to coat the bottom of the pan. When very hot, add all of the sugar snap peas and a big pinch of salt. Toss all around and then let the sugar snaps sit in the hot oil until they start to color.
Continue tossing and charring until they're all a bit shriveled, hot, and brown in spots. Taste for salt and squeeze a wedge of the lemon on top. Set aside.
Wipe out the skillet one more time, and heat a splash of the grapeseed oil in the same skillet. Pat your salmon filets very dry with paper towels and season generously with lots of salt and pepper.
Carefully lay the salmon, skin-side down, into the hot oil. Cook on medium-high heat until the skin is crispy and bronzed (about 2 to 3 minutes), then flip with a fish spatula. If your filets are thin, they should finish cooking in the pan. If they're very thick, you may need to finish in a 400 degree oven. Either way, cook until a thermometer inserted into the center reads 125 for medium.
Remove the salmon to a plate and top with the cherry tomato sauce. Serve the sugarsnaps on the side with a lemon wedge.