In a shallow dish, whisk together the ginger, garlic, soy sauce, oyster sauce and sweet chili sauce..

Add the salmon fillets to the marinade, turning them to ensure they're well coated. You can do this for as little as 30 minutes or up to overnight in the fridge.

When you're ready to cook, preheat your broiler to high and position the oven rack about 10 inches below the heat source.

Line a baking tray with foil and place the salmon fillets on the tray. Pour any remaining marinade over the top.

Broil the salmon for 7 to 10 minutes. The top needs to be caramelized and the fish flake easily. The exact time will depend on the thickness of your salmon so watch it carefully. Overcooking can dry it out, if you have a meat (or rather fish!) thermometer, aim for an internal temperature of about 145°F.

Sprinkle the broiled salmon with sesame seeds and sliced scallions.