Mix together soy sauce, sugar, hoisin sauce, garlic, ginger, vinegar and Sriracha sauce.
Place salmon in glass or ceramic dish, skin-side down. Brush on half the soy marinade. Let stand 10 min.
Grill salmon, skin-side down, on well-greased BBQ on high heat, lid closed, for 8 to 10 min., or until salmon is pink and cooked through and marinade chars at edges. Brush with remaining marinade once or twice during grilling. Salmon should reach internal temperature of 70˚C (158˚F).