Add the oil to a non-stick pan and heat to a medium high heat. Place the salmon fillet skin side down in the pan and fry for 6 – 8 minutes. Then flip and cook for another 2 minutes on the top. Remove the salmon from the pan and set aside.

Add the garlic and ginger to the same pan and cook for 30 seconds. Then add the sweet chilli sauce, soy sauce, lime juice, and water and give it a good stir. Let the sauce simmer until it thickens.

Add the salmon fillets back into the pan and use a spoon to coat the fillets in the sauce. Top with sliced spring onion and serve.