Preheat the oven to 425 degrees. Line a sheet pan with aluminum foil. Spray the foil with no-stick cooking spray.

Place the salmon fillet skin side down on the prepared pan.

In a medium bowl, whisk together hoisin sauce, marmalade, ginger and sriracha. Spread half of the mixture over the surface of the salmon. Roast in a 425-degree oven for 10 minutes. Baste the 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.