Combine the ginger, garlic, soy sauce, oyster sauce, and sweet chili sauce in a shallow bowl to create the marinade. Add the salmon fillets, ensuring they are fully coated, then cover and marinate for at least 30 minutes or overnight.

Preheat your grill or broiler on high, positioning the rack about 25 cm (10 inches) from the heat source.

Place the marinated salmon on a baking tray without oil or paper. Dab any remaining glaze onto the salmon, being careful not to let excess glaze pool around the fillets, which could burn.

Grill/broil for 7 minutes, then remove and generously spray the surface with oil. Return to the grill for another 1 to 3 minutes until the surface is caramelized and the salmon flakes easily, ensuring not to overcook.

Serve the cooked salmon immediately, garnished with sesame seeds and finely sliced scallions or shallots. Accompany with rice and steamed Asian greens on the side.