Averie Cooks

-1 Preheat oven to 375F (use convection if you have it), place a heavy-duty sheet of foil on a sheet pan, slightly curve up the edges to prevent liquids from rolling off, place the salmon skin-side-down in the center, and evenly drizzle with olive oil; set aside.
-1 To a medium bowl, add the sweet chili sauce, Dijon mustard, chili garlic sauce, honey, and stir to combine.
-1 Spoon mixture over the salmon. Naturally some will roll off and down the sides and pool at the base of the salmon, this is okay.
-1 Bake the salmon for 10 to 15 minutes, or until nearly done. Turn on broiler to High.
-1 Remove the pan from the oven, re-distribute any pooled sauce at the base of the salmon by spooning it back into the center of the salmon, and broil for 5 to 8 minutes, or until as lightly browned around the edges as desired.
-1 Remove salmon from the oven, and optionally garnish with lemon juice and fresh herbs, optionally add salt and pepper (this is a rare situation where I used neither because the sauce items had sufficient saltiness and heat for us), and serve immediately.