In a bowl, combine dressing ingredients. Transfer half of the dressing to a sealed bag and add the salmon. Stir to coat salmon well with dressing. Remove air from bag and seal. Marinate for 30 minutes to 1 hour in the refrigerator. Reserve remaining dressing in the refrigerator.
When ready to cook, drain salmon and reserve marinade. Place salmon on a baking sheet lined with parchment paper.
Bake for 8 to 10 minutes.
Brush salmon with reserved marinade. Turn oven to broil and continue baking for 2 to 3 minutes.
Meanwhile, rehydrate rice vermicelli according to package directions.
Divide vermicelli, salmon, cucumbers, carrots and avocado among four bowls.
Drizzle reserved vinaigrette over bowls.