Preheat over to 425 degrees. Line a sheet pan with aluminum foil. Spray foil with non-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.

Pairs With

Routestock Pinot Noir