- 4 150g salmon fillets skin on or off
- 6 tablespoons sweet chilli sauce
- 1 tablespoon ginger peeled and finely grated
- 2 spring onions sliced
- Preheat oven 180ºC.
- Line a baking tray with baking paper.
- Place each fillet onto the tray and brush with sweet chilli sauce.
- Sprinkle with ginger, brushing into the sauce.
- Turn and coat the underside, flip back. Season with cracked pepper.
- Bake for 10 minutes, remove and brush with more marinade. Bake 10 minutes.