Review by Lyndee:
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce
1 tablespoon peeled and finely grated fresh ginger
1-2 scallions, green parts only, finely sliced
Set oven rack 5-6 inches from top (in my oven, it's the second highest rung) and preheat broiler. 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 aluminum foil and spray with nonstick cooking spray. 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. Broil 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.
I mixed my glaze together and used it on a pre-made salmon burger patty. I put the patty in the pan on medium heat and put half the glaze on the top. I flipped it after 3-4 minutes and cooked for another 3-4 minutes. Then poured the rest of the glaze on and topped with green onions. It was awesome! Easy to make, healthy and quick.