Step 1

Position rack 8 to 10 inches from broiler; preheat broiler to high. Whisk orange juice, honey, vinegar, Sriracha and smoked paprika in a small bowl until well combined. Transfer to a 12-inch oven-safe skillet.

Step 2

Pat salmon dry with paper towels and arrange skin-side up in a single layer in the pan with the honey mixture. Broil until the skin is crispy and an instant-read thermometer inserted into the thickest portion registers 130-135°F, 10 to 12 minutes.

Step 3

Carefully remove the pan from the oven; transfer the salmon to 4 plates. Bring the honey mixture to a boil over medium-high heat. Cook, stirring occasionally, until the mixture reaches a glaze-like consistency, about 2 minutes; stir in salt and chives. Spoon the glaze evenly over the salmon and garnish with chives, if desired.