1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
2. In a small bowl, whisk together the sweet chili sauce, minced garlic, soy sauce, honey, grated ginger (if using), olive oil, and lime juice until well combined.
3. Pat the salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.
4. Place the salmon fillets skin-side down on the prepared baking sheet. Spoon the sweet chili garlic mixture generously over each fillet, making sure the tops are well coated.
5. Bake in the preheated oven for 12-15 minutes, depending on thickness. You’re looking for the salmon to be just cooked through – it should flake easily with a fork but remain moist in the centre.
6. If you want a caramelised finish, switch the oven to broil for the last 2 minutes, watching carefully to avoid burning. This step brings back memories of my mum broiling her Sunday roasts just enough to crisp the edges without drying them out.
7. Remove from the oven and let the salmon rest for a couple of minutes. Garnish with fresh coriander or parsley before serving.

One trick I learned from those early mornings in the kitchen: always let the fish rest a little after cooking. It’s like letting a good story settle before sharing it – it just tastes better that way.