Pat salmon dry with clean paper towels. Place salmon in a 1-gallon recloseable food storage bag.
In small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerate 30 minutes or up to 2 hours.
Line baking sheet with aluminum foil; spray with no stick cooking spray. Remove salmon from marinade; discard bag. Place salmon, skin-side-down, on pan. Bake in a preheated 450°F oven until salmon flakes easily with a fork (about 10 minutes per inch of thickness).