In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
Preheat oven to 425 degrees. Remove the salmon from the bag, placing on a prepared baking pan (with a sheet of parchment paper).
Bake the salmon for 10-12 minutes, until the fillet is cooked. Do not overcook the salmon!