1 1/2 pounds salmon ( or four 6 - ounce pieces , skin on or off ) 6 tablespoons Thai sweet chili sauce ( best quality , such as Mae Ploy or Thai Kitchen ) 3 tablespoons soy sauce ( use gluten - free if needed ) 1 tablespoon fresh ginger ( peeled and finely grated ) 2 scallions ( green parts only , finely sliced )
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