In a medium mixing bowl, whisk together the low sodium soy sauce, maple syrup, sweet chili sauce, freshly squeezed lime juice, minced ginger, and garlic until fully combined. Taste the glaze and adjust salt and pepper as needed.
Place your skinless salmon fillet on a large piece of aluminum foil, big enough to wrap the fish completely. If you’re cooking multiple fillets, separate them with foil or make individual packets.
Pour the glaze evenly over the salmon, making sure every part of the fillet is coated generously.
Fold the foil over the salmon and crimp the edges tightly to seal. Place the foil packet on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, depending on thickness. The fish should be opaque and flake easily with a fork.
Carefully open the foil packet (watch out for steam!). Sprinkle sesame seeds and chopped green onions over the salmon. Serve immediately with steamed rice, quinoa, or alongside your favorite veggies.
