Sweet and Spicy Grilled Salmon

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2 tablespoons hot sauce, such as Frank's

1 tablespoon packed dark brown sugar

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

2 tablespoons light mayonnaise

1 tablespoon snipped chives

8 stalks celery, very thinly sliced in half moons on an angle

1/2 small red onion, very thinly sliced

Four 5-ounce center-cut skin-on salmon fillets, about 1-inch thick

Kosher salt and freshly ground black pepper 

Vegetable oil, for oiling the grill