Asian Glazed Grilled Salmon

adapted by There's Always Thyme to Cook

1 teaspoon grated ginger
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 tablespoons fresh squeezed lime juice
1 tablespoon rice wine vinegar
2 tablespoons peanut oil (I used olive oil)
2 tablespoons sweet chili sauce.
1 teaspoon sesame oil
1 clove garlic, minced

Heat the sesame oil and the garlic over medium heat and sauté for about a minute but do not let the garlic burn. Add the rest of the ingredients. Simmer for two to three minutes to combine flavors. Remove the glaze from the heat and set aside.
Place the salmon skin side down on a hot grill, for about five minutes or more depending on the thickness of the fish. Use a fish spatula to carefully turn the fish to cook the other side, another 5 minutes or more, depending how you like your fish cooked. Remove skin, drizzle with glaze and serve with the Broccoli Slaw and lime wedges.