Preheat over to 425 degrees. Line a sheet pan with aluminum foil. Spray foil with no-stick cooking spray.
Place salmon filet skin side down on prepared pan.
In a medium bowl, whisk together hoisin sauce, marmalade, ginger and sriracha. Spread half of mixture over surface of salmon. Roast in 425-degree oven for 10 minutes. Baste surface with more sauce, then continue to roast for another 5 minutes until salmon is evenly browned on the surface and opaque in the middle.
Transfer salmon to a platter. Top with orange slices and chopped scallions.
Pair with Thibault Liger-Belair Beaujolais-Villages.
Eddie's Recipe Tip:
This recipe also works great with fresh cod filets.