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Honey Lime Sriracha Salmon

Honey Lime Sriracha Salmon

Honey Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad

A healthy honey marinated sriracha salmon served over a delicious spiralized sesame cucumber noodle salad!
Prep time: 
Cook time: 
Total time: 
  • 1 1/4 pounds wild salmon
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons honey
  • 1 tablespoon chili paste
  • 1 tablespoon sriracha
  • 3 tablespoons gluten free soy sauce or liquid aminos
  • 1 teaspoon fresh peeled grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil


  • 4 large cucumbers, peeled and spiralized
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh peeled grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons gluten free soy sauce or liquid aminos
  • 1 1/2 teaspoons water
  • 1 teaspoon honey
  • 1 tablespoon rice wine vinegar
  • Optional for serving: sesame seeds, spinach, green onions, cilantro or chives
  1. In a medium bowl, whisk together the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a large ziploc bag and pour in marinade; refrigerate for 1 hour (no longer).
  2. While salmon is marinating you can prepare the cucumber noodle salad: In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce, water and honey, if using. Add cucumber noodles and stir to evenly coat the noodles; cover and place in the fridge until ready to serve with the salmon.
  3. When salmon is ready to cook, preheat oven to 400 degrees F. Place salmon on a baking sheet (use not stick spray or parchment paper – or both) and bake for 15-20 minutes or until salmon flakes easily with a fork. The salmon will take 15 minutes per inch of thickness. Or put on the grill and cook till done – fish flakes.
  4. Cut salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.

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