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Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
Place the salmon, skin-side down, on the baking sheet. Season it with salt & pepper. Spread about a tablespoon of sweet chili sauce on each quarter, totalling about ¼ cup (I just use the back of a spoon). You can always add a bit more sauce if you wish.
Bake the salmon for 13-15 minutes or until it flakes easily with a fork. Keep in mind that the salmon will continue to cook for a bit after you take it out of the oven. If your salmon is particularly thick (like more than an inch thick in the thickest part), it may need a little more time.
I like to squeeze some lime juice over top and serve it with jasmine rice, scallions, cilantro, cucumber, and sesame seeds sprinkled over top.