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To make chili glaze for the salmon, combine chili sauce, soy sauce, ginger, brown sugar, and 3 garlic cloves. Mix well.
Line a rimmed baking sheet with foil or parchment paper, and spray with an olive oil mister or non-fat cooking spray.
Place salmon on baking sheet, and spoon glaze evenly over each fillet. Let sit at room temperature for 30 minutes.
While salmon is marinating, make Sriracha cream sauce by combining yogurt, mayo, Sriracha, lemon juice, salt and remaining garlic clove. Mix well and set aside.
Preheat broiler, and spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until cooked through, about 8 to 10 minutes, depending on thickness of fillet.
Serve each salmon fillet with a drizzle of the Sriracha cream sauce and garnish with green onions.