Slightly sweet with a little tartness, Sriracha Honey Lime Salmon is oven baked on a bed of sliced limes for extra zing and fresh flavour. The sriracha and honey combine to make a wonderful basting sauce with the perfect balance of sweet and heat.
I published my first recipe to Lord Byron’s Kitchen on July 8th, 2013. Actually, way back then, it wasn’t the Lord Byron’s Kitchen you see now. I knew nothing about blogging, as you can probably tell from some of my earlier posts. In fact, I’ve been going back and updating the old recipes and photos whenever time permits.
Five years later, I’m finally getting around to posting my first seafood recipe. I can’t believe it took that long? Well, initially, Dear Reader, my blog was only vegetarian food. The first non-vegetarian dish posted to Lord Byron’s Kitchen was my Honey Garlic Baked Pork Bites. I posted that dish on February 3, 2016. To this very day, it’s still the most popular and viewed recipe on my blog.
So, it took about two and a half years of vegetarian recipes to get to my first meat dish. And, here it is another two and a half years later, and along comes my first seafood dish. I really didn’t think I moved that slowly. But, clearly, I’m consistent! Sriracha Honey Lime Salmon is worth the wait though!
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SEAFOOD AND ME
Sriracha Honey Lime Salmon deserved all of my attention and that’s why I waited so long. (That’s what I’m going to keep telling myself!) I was never a big lover of seafood anyway. That might seem rather strange for someone who had grown up in a small fishing village in central Newfoundland. My parents both worked in the fish processing plant. And, our home always had either fresh fish or dried fish plentifully stocked.
Back in those days, my parents were big on salted, dried cod. And, I hated it! In fact, I still do. I can manage to eat it if it’s in a traditional Newfoundland dish called Fisherman’s Brewis, but on it’s own is a big, fat no! I much preferred dried and salted capelin.
Shellfish are a hit and miss for me. I will eat lobster and crab, but will only eat shrimp if it’s prepared a certain way. With fresh fish, I stick to halibut, cod, salmon, and tilapia. I will not eat trout by any means. I was about to say I’d rather starve, but that’s probably not the case. Anyway, enough about my likes and dislikes. Let’s take about this salmon!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this Sriracha Honey Lime Salmon recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Salmon – This recipe is for two, so I’m using two fresh salmon fillets that are about six ounces each.
- Honey – I love the little bit of sweetness you get from the honey. It’s a great way to balance out the spiciness from the sriracha and the tartness of the lime.
- Sriracha – This popular hot sauce is optional. I add just a little bit, but you can certainly add more.
- Lime Juice – Use fresh lime juice rather than bottled. Fresh makes a huge difference when pairing with fish.
- Seasonings & Spices – You will need salt and ground black pepper.
- Garlic – A little bit of freshly chopped garlic goes a long way here, so don’t be tempted to use more than one clove.
- Limes – The salmon is baked on a bed of lime slices.
- Vegetable Oil
HOW TO MAKE SRIRACHA HONEY LIME SALMON
Begin by preheating your oven to 400 degrees F. Next, brush a cast iron skillet with the vegetable oil and line up the sliced limes in two rows. About three slices per row should do the trick.
Season both sides of the salmon fillets with the salt and pepper and lay each piece of the salmon onto the limes. (If you have salmon with the skin on, place the skin side down.) Whisk together the honey, sriracha, lime juice, and garlic. Brush liberally over the top of each salmon fillet. Bake for 20 minutes. Remove from oven and serve immediately. Easy, right!?
INTRODUCING SEAFOOD INTO OUR MEALTIME ROUTINES
Just recently, McKenna and John.e have had a meal or two with fish being the star of the recipe. John.e, the 25+ years vegetarian has been a little more apprehensive. McKenna, on the other hand, takes after her mom for a love of seafood. She incorporated seafood back into her diet after being a vegetarian for only two years. So, as the only consumer of non-vegetarian recipes in our home, it was with open arms that I welcomed them to the table with fish!
If you’re not a vegetarian, and you happen to be the main cook in your home, you’ll know exactly how frustrating it can be to prepare vegetarian meals 100% of the time. Now that I can make a meal with fish, I’ll have to up my seafood recipe repertoire. I couldn’t think of a better place to start then this Sriracha Honey Lime Salmon.
Perfectly cooked, tender and flaky, moist and flavourful, Sriracha Honey Lime Salmon has won me over. I loved the little bit of heat from the sriracha. Feel free to add more or less to suit your own personal tastes. The honey created such a nice sweet note. And, of course, all of that lime brought such a freshness and tang to the entire dish. I think this one is a winner and will be prepare many times over in the Thomas-Ewing household!
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Sriracha Honey Lime Salmon
- 12 ounces salmon fillet (Two 6 ounce pieces.)
- 1 tablepoon honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, grated
- 1 whole lime, thinly sliced
- 1 teaspoon vegetable oil
- Preheat oven to 400 degrees.
- Brush a cast iron skillet with the vegetable oil and line up the sliced limes in two rows. About three slices per row should do the trick.
- Season both sides of the salmon fillets with the salt and pepper and lay each piece of the salmon onto the limes. (If you have salmon with the skin on, place the skin side down.)
- Whisk together the honey, sriracha, lime juice, and garlic. Brush liberally over the top of each salmon fillet.
- Bake for 20 minutes. Remove from oven and serve immediately.
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