Four 6-ounce pieces salmon, skin on or off
6 tablespoons First world Sweet Chili Sauce
3 tablespoons Kikkoman Soy Sauce
1 tablespoon peeled and finely grated fresh ginger
1-2 scallions, green parts only, finely sliced
Set oven rack roughly 5-6 inches from top and preheat Grill on medium setting.
Make marinade by combining sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking sheet with tin foil and spray or lightly coat with sunflower oil. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Grill salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Garnish with scallions and serve hot.