Way too sweet, but a solid concept. It needs salt, acid, and umami to balance the sugar, and maybe a nice sear. I suggest seasoning the salmon with salt and pepper and cooking it sous vide at 50 Celcius for one hour before searing it in a pan or on the grill (or baking it at 175 Celcius for 15 minutes), and glazing with a mix of 125mL sweet chili sauce, 15mL soy sauce, 15mL lemon juice or rice wine vinegar, and a pinch of ginger after cooking. The issue may not be the fault of the author. Sweet chili sauce varies by brand, so some may already have a perfect balance of flavors and need no additions, but the kind I had was just sugar and chillies, so it needed a little help. My advice would be to not write off the recipe, but to taste your chili sauce first and see what it needs. With the right sauce, the dish is excellent.
