In a small bowl, mix together the oil, soy sauce, vinegar, green onions, brown sugar, ginger, and pepper flakes. Pour the mixture into a large ziploc bag.
Add the salmon fillets to the bag, zip it up, and then shake it until all the salmon has been covered by the marinade.
Refrigerate the marinated salmon for at least 45 minutes (I like to do it in the morning and then cook the salmon at night.
Turn your oven to broil. Remove salmon from marinade, and place on a baking sheet covered in aluminum foil, skin side down.
Cook for 5 minutes and then continue cooking, checking every minute until salmon flakes easily with fork.