Sweet and tangy grilled goodness will get you the double thumbs up when you serve this salmon with a jumble of fragrant cabbage slaw. Light and lovely just as it is, you could also upsize things on hungrier days with a side of rice or noodles. And we would never discourage an extra whack of chilli.
Preheat overhead oven grill to high. Finely zest lime. Place lime zest, soy, sugar and ½ the oil in a bowl and mix to combine. Sprinkle salmon skin with a pinch of salt. Line a baking tray with aluminium foil and brush with remaining oil. Place salmon, skin-side down on tray, spread with marinade and set aside.
Juice lime. Place lime juice, sweet chilli sauce and fish sauce in a bowl and mix to combine.
Thinly slice cabbage. Cut cucumber into matchsticks. Pick Thai basil leaves from their stems.
Grill salmon for 8–10 minutes or until caramelised and just cooked through. While the fish is cooking, continue with step 5.
Place cabbage, cucumber and basil in a large bowl with dressing and toss well to coat. Season to taste with salt and pepper.
Divide salmon and sweet chilli and lime slaw between plates and sprinkle with peanuts to serve.