Blend mint, basil, macadamia nuts, garlic, lemon juice and sugar in a food processor until chopped. With motor running, slowly pour in olive oil; nuts will be finely chopped. Stir in ⅛ teaspoon salt; set aside.
Season salmon with remaining ⅛ teaspoon salt. Heat 1 tablespoon oil into a non-stick skillet over medium-high heat. Place salmon filet skin-side down into pan. Cook for 4 minutes, turn, and cook for another 4 minutes. Cover; remove from heat and let sit for 5 minutes.
Place salmon on a serving platter, top with pesto.