Brightly flavored and simple to prepare, this recipe works well with any type of salmon. Customize the sweet and spicy notes to your liking by using your favorite Thai chili sauce, store-bought or homemade. To achieve the perfect doneness, we recommend cooking with the skin on and to an internal temperature of 120 F. (If you don’t already have one, an instant-read thermometer is an indispensable tool.) This recipe is written for four 6-oz portions; reduce the cooking time accordingly if using 4-oz portions. Recipe by Michelle Lee for Vital Choice.