Preheat your broiler on high and arrange a rack about four inches from the top heat element.
Line a baking sheet with foil and spray lightly with non-stick spray. Pat the salmon dry and season with salt and pepper.
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and garlic in a bowl until smooth.
Spread two-thirds of the sauce evenly over the tops of the salmon filets. Reserve the remaining sauce.
Broil for 8 to 10 minutes, watching closely at the end so the glaze caramelizes without burning. Garnish with cilantro and serve with reserved sauce.
