In a shallow bowl, whisk together the garlic, ginger, oil, soy sauce, brown sugar, pepper flakes, and sriracha chili sauce. Set aside 1/2 cup of the sauce for serving later.
Season the salmon fillets with salt, pepper, and paprika. Add the fillets to the marinade and turn to coat evenly.
Cover and refrigerate for 2 hours or longer.
Preheat oven to 375°F (190.6°C).
Heat an oven-safe fry pan over medium heat with a drizzle of oil.
Sear the salmon for 2-3 minutes per side to achieve a nice crust.
Get your baking pan and brush it with olive oil. Arrange the salmon fillets and bake for 8-10 minutes at 375°F or until done. The internal temperature of the salmon must be at 130°F (55°C), plus at least 5 minutes rest before serving.
Move to a serving plate and brush the salmon with a light layer of firecracker sauce. Garnish with chopped chives and serve.