I’ve been throwing the same caption up with the above photo on all of my social media platforms and I’m going to use it here as well because it reeks of truth: I don’t think anyone appreciates grilling barefoot on the deck with a cool pint more than a Canadian who has survived a cruel and merciless winter. (Me).

I love salmon, and it kind of hurts me in the feels when people turn their noses at it. But – I just chalk it up to them having never had a salmon cooked properly because let’s face it: if salmon is overcooked, it sucks.

I’m always trying new salmon recipes since that whole lemon and dill thing is just tired. This recipe is sweet, spicy, savoury, and it only calls for a handful of ingredients. Easy peasy, guys! This one is going right into the “dinner party” archives because it is guaranteed to impress!

Sriracha-honey-lime-salmon2 Sriracha-honey-lime-salmon3

Salmon with Sriracha, Honey and Lime

Savoury salmon with Sriracha, honey and lime.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Author: Dana at Killing Thyme


  • 2 large salmon fillets
  • 1 teaspoon of olive oil
  • 2 tablespoons of organic honey
  • 4 tablespoons of Sriracha sauce
  • Zest of 1/2 a lime
  • in Juice of half a lime cut the other half two and serve with salmon
  • Sesame seeds optional
  • Pea Shoots optional
  • Aluminum foil


  • Mix the Sriracha, honey, lime juice and lime zest in a bowl.
  • Heat grill at medium temperature.
  • Brush olive oil on the top part of salmon and place it face down (skin side up) onto a square of aluminum foil. (If you have a skinless fillet, judge which side is face up - it's easy to tell).
  • Place on the grill and cook, cover closed, for five minutes.
  • After five minutes, carefully flip the fillets face up, and brush with the Sriracha mixture.
  • Garnish with sesame seeds if desired, close grill, and cook for approx. 20 minutes or until the salmon flakes away perfectly with a fork.
  • Before serving, garnish with pea shoots (optional)


** Recipe adapted from