An Alsatian Pinot Blanc—with its floral bouquet, slightly creamy body, and gentle acidity—is a wise pairing for this beautifully spiced salmon.
Preheat the oven to 250°C/500°F. Thinly slice green onion. Finely chop garlic and mix with sweet chili sauce, cayenne pepper, cumin, paprika, coriander, and ginger. Zest orange and lemon and add to marinade. Salt to taste.
Place salmon fillets on baking tray lined with parchment paper. Brush with marinade and bake for approx. 8 - 12 min. at 250°C/500°F until cooked through. To serve, sprinkle with chopped green onions. Enjoy!