1 teaspoon hot chili sauce, such as Sriracha
4 skinless salmon fillets (about 6 ounces each and about 1 1/4 inches thick)
Mix all the ingredients except the salmon together until smooth.
Line a baking sheet with aluminum foil, preferably nonstick. Put the salmon on a plate and, using a spoon, spread the marinade all over the fillets. Place the fillets on the lined baking sheet, cover, and refrigerate for at least 1 hour, and up to overnight.
At cooking time, position an oven rack so it is 5 to 6 inches from the broiler and preheat the broiler. Place the pan of salmon on the rack and broil for about 4 minutes, until the salmon is nicely browned, but still pink inside.
Serve the salmon on warm plates, drizzling any juices over it.
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