Prep the salmon. Pat the fillets dry with paper towels. Season both sides lightly with salt and pepper. Dry fish sears better and helps the glaze stick.

Make the glaze. In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, sriracha (if using), ginger, garlic, and toasted sesame oil. Taste and adjust heat or acidity to your liking.

Choose your cooking method. You can broil, bake, or pan-sear. For the fastest, most caramelized results, use the broiler or a hot skillet.

For broiling: Set your oven rack 6 inches from the heat and preheat the broiler. Line a sheet pan with foil and lightly oil it. Place salmon skin-side down. Brush about half the glaze on top.

Broil to caramelize. Broil for 5–7 minutes, depending on thickness, until the tops are bubbling and slightly charred at the edges. Brush with more glaze and broil 1–2 minutes more. Aim for an internal temperature of 125–130°F for medium, or to your preferred doneness.

For pan-searing: Heat a large nonstick or cast-iron skillet over medium-high. Add 1 tablespoon oil. Place salmon skin-side down and cook 3–4 minutes until the skin is crisp and the sides start to turn opaque. Flip, lower heat to medium, and spoon in the glaze. Cook 2–4 more minutes, basting until thick and glossy.

For baking: Heat oven to 400°F. Place salmon on a lined sheet pan, brush with glaze, and bake 10–12 minutes, glazing again halfway through. Broil for the last 1–2 minutes for color.

Rest and garnish. Let the salmon rest 2 minutes. Spoon any extra pan glaze over the top. Finish with scallions, sesame seeds, and cilantro. Serve with lime wedges.

Round out the meal. Pair with jasmine rice and quick-sautéed snap peas, or try quinoa and roasted broccoli. The slightly sweet glaze plays well with bright, crunchy sides.