Follow these step-by-step instructions for a flawless result every time. The process is straightforward, making it perfect for even novice cooks.

1. Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet or dish with parchment paper or aluminum foil. This is a crucial step for easy cleanup, as the sugary glaze can become sticky when baked.
2. Make the Glaze: In a small bowl, whisk together the sweet chili sauce, low-sodium soy sauce (or tamari), grated ginger, minced garlic, fresh lime juice, and sesame oil. Mix until all the ingredients are well combined into a smooth, fragrant sauce. Set aside about a quarter of the sauce in a separate small bowl to use for basting later.
3. Prepare the Salmon: Pat the salmon fillets dry with a paper towel. This helps the glaze adhere better and allows the fish to bake rather than steam. Arrange the salmon fillets on the prepared baking sheet, leaving a little space between each one. If your fillets have skin, place them skin-side down.
4. Glaze the Salmon: Spoon the larger portion of the sweet chili glaze evenly over the top and sides of each salmon fillet. Use the back of the spoon or a pastry brush to ensure they are generously coated.
5. Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact baking time will depend on the thickness of your fillets.
6. The Final Baste: After the initial 12-15 minutes, carefully remove the baking sheet from the oven. Brush the reserved glaze over the fillets. This extra layer of sauce will create a beautiful, rich, and caramelized finish.
7. Broil for Caramelization (Optional but Recommended): For an extra delicious, slightly charred, and bubbly glaze, switch your oven to the broil setting (high). Place the salmon back in the oven on a higher rack, about 6-8 inches from the heat source. Broil for 1-3 minutes, watching it very closely to prevent burning. The glaze should be bubbling and slightly browned at the edges.
8. Check for Doneness: The salmon is cooked through when it is opaque and flakes easily when gently prodded with a fork. You can also use an instant-read thermometer; the internal temperature in the thickest part should read between 135°F to 145°F (57°C to 63°C), depending on your preferred level of doneness. Be careful not to overcook it, as salmon can dry out quickly.
9. Rest and Garnish: Remove the salmon from the oven and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more tender fillet. Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve immediately with extra lime wedges on the side.