Apply a thin layer of oil to a small baking sheet then place the seasoned salmon on it. Roast for 7 minutes. Remove from the oven, then brush with 2 tablespoons of the sweet chili sauce. Return to the oven and cook for 2 minutes more.
Meanwhile, heat 2 teaspoons of oil in a medium skillet. Add the shallot and pepper and cook over medium-high heat, stirring, until tender, about 2 minutes. Add the cooked quinoa and cook, stirring, until heated through, about 2 minutes.
Remove the skillet from the heat and add the lemon juice, cilantro and butter. Season with salt.
Pile the quinoa on the center of a plate and top with the glazed salmon. Drizzle with the remaining 1 Tablespoon of sweet chili sauce and garnish with cilantro; serve.