1 c. sweet chili sauce
Juice of 2 limes
1/4 c. low-sodium soy sauce
4 6-oz. skin-on salmon fillets
Green onions, for garnish
Lime wedges, for serving
- Make Marinade: In a large bowl, whisk together sweet chili sauce, lime juice and soy sauce. Reserve 1/2 cup marinade for basting salmon after grilling.
- Add salmon to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours and up to overnight.
- When ready to grill, heat grill to high. Oil grates and add salmon. Baste with marinade and grill until cooked through, 5 minutes per side.
- Baste with reserved marinade and garnish with green onions. Serve with limes.