Line a rimmed baking sheet with foil or parchment paper and set aside.
In a large bowl, whisk together your sweet chili sauce, soy sauce, sesame oil, sriracha, and minced garlic.
Divide mixture in half, reserve half for marinating and half for coating your competed salmon.
Place salmon in marinade and turn each piece to coat.
Marinate 15 minutes.
While the fish marinates, pre-heat your oven to 275 degrees F.
Bake on parchment paper lined baking sheet for 14-16 minutes at 275 until the thickest part of the fish clocks in at 125 degrees F. This will vary a smidge based on your cut of salmon but don't fret, you can always pop it back in for an additional minute or two as needed. I always yank mine a bit early and check it. Salmon will be firm but still pink in the center.
Remove from oven and pour your sauce over the salmon.
I added a splash of rice vinegar to the sauce before pouring it over the salmon to brighten the flavors up. This is totally optional but delicious! You could also serve your salmon for a wedge of lime in place of the vinegar. I love a burst of acidity with savory-sweet sauces!
Top with sesame seeds and chopped green onion for a tasty garnish.
See post below for some tasty side dish options and enjoy!
Notes
You'll want to factor in around 15 minutes for the salmon to marinate if time permits. If not, you can still absolutely make this recipe faster by simply allowing the fish to marinate while your oven pre-heats.!TIP For a super-thick glaze, feel free to reduce the sauce in a small sauce pot by bringing to a boil, then reducing heat to a vigorous simmer until mixture thickens. You may also add corn, potato, or rice starch to thicken as desired.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!