Ingredients:

  • 1/2 cup Thai sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 4 6 oz salmon fillets, skin-on
  • 1 tbsp avocado oil
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp toasted sesame seeds
  • 2 stalks green onion, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a proper sear.
  2. In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, ginger, garlic, and sesame oil. Reserve 2 tablespoons of the glaze for final drizzling.
  3. Lightly brush the salmon fillets with avocado oil and season with salt and pepper.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  5. Place salmon fillets skin-side down on the grill. Cook for 4-5 minutes without moving them until the skin is crisp.
  6. Flip the fillets and immediately brush the seared side generously with the sweet chili marinade.
  7. Grill for another 3-5 minutes, brushing the glaze onto the skin side during the final 2 minutes.
  8. Remove salmon when the internal temperature reaches 135°F (57°C) for medium; let rest to reach a final temperature of 145°F (63°C).
  9. Garnish with toasted sesame seeds, sliced green onion, and serve with lime wedges.