Combine sweet chili sauce, fresh lime juice, minced garlic, soy sauce, and olive oil in a bowl. Whisk until smooth and glossy.

Pat salmon fillets dry, then place them in a shallow dish. Pour half the marinade over, turning to coat evenly. Cover and refrigerate for 15 minutes.

Heat a large non-stick skillet over medium-high heat and add a drizzle of olive oil. Let oil shimmer for about 1 minute before adding salmon skin-side down.

Sear salmon for 4–5 minutes until the skin is deep golden brown and crisp. Flip fillets and spoon remaining marinade over the flesh, cooking an additional 3–4 minutes until just opaque inside.

Transfer salmon to a serving plate and let it rest for 2 minutes. Sprinkle with chopped cilantro, sesame seeds, and serve with lime wedges.