Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Discard bony sections near the center of the fillet.

Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large bowl. Add salmon and toss to coat evenly. Cover and marinate in the refrigerator for 4 hours.

Remove salmon from the marinade, shake off excess, and pat dry with paper towels. Discard remaining marinade.