In a small bowl, combine sweet chili sauce, soy sauce, sesame seed oil, ginger, and 2 minced garlic cloves.
Place broccolini florets in a medium bowl. Drizzle broccolini with olive oil and season with 2 minced garlic cloves, salt, and pepper.
Arrange one salmon fillet and 4-6 broccolini florets in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and broccolini florets on 3 other pieces of foil. Spread ¾th of the sweet chili mixture over the four salmon fillets.
Fold the foil tightly around the salmon or use a second piece of foil to cover and seal the edges together tightly so the juices don’t run out while grilling.
Grill over medium-high heat for 10-15 minutes or bake at 400 degrees for 20 minutes until salmon is flaky and broccolini florets are tender.
Once done, drizzle salmon with remaining sweet chili sauce and freshly squeezed lemon juice and garnish with cilantro. If desired, serve with brown rice right in the foil pack.