Ingredients
4 x 170 g fillets salmon, skin on or off
6 tbsp Thai Sweet Chilli Sauce
½ tsp SIDS CRAZY SALT
3 tbsp soy sauce
1 tbsp peeled & finely grated fresh ginger
2 spring onions, finely sliced
Directions
Set the oven rack 13-15 cm from the top and preheat the oven grill.
Make the marinade by combining the sweet chilli sauce, SIDS CRAZY SALT, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside. (this will be the sauce for the cooked fish) Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking tray with aluminium foil and spray with nonstick cooking spray. Transfer the fillets to the baking tray, 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 tray because it will burn in the oven)
Grill the salmon for 6-10 minutes, until browned in spots and almost opaque in the centre. Transfer the salmon to a serving platter and pour the reserved sauce over top.
Garnish with spring onions and serve.
