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Closeup of sriracha salmon with baked cocount rice on a plate

Salmon with Sriracha Lime Butter and Coconut Rice

This Sriracha Salmon with honey lime butter, which I serve with fool-proof baked coconut rice is a super quick, easy, and healthy weeknight meal. The salmon is baked in foil, keeping it tender and moist with a hint of heat (or more than a hint, if you prefer!).
Course Main Dish, Side
Cuisine asian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 406kcal
Author Ann Otis


Salmon with Sriracha Lime Butter

  • 2 lbs fresh salmon fillet (in one piece or in 4 portions of 6-8 oz each)
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 lime, juiced
  • 1-3 tablespoons sriracha one tablespoon makes a mild, kid-friendly sauce
  • 1 teaspoon salt
  • freshly ground pepper
  • 3 tablespoons chopped cilantro
  • Coconut lime rice for serving


Salmon with Sriracha Lime Butter

  • While the rice is cooking, line a baking sheet or pan with a large sheet of aluminum foil. Lightly grease the foil with olive oil.
  • Put the salmon in the center of the foil, and sprinkle with salt and pepper. Pull the edges of the foil up around the fish to hold in the sauce.
  • In a small saucepan, over medium heat, melt the butter. Add the honey, lime juice, and sriracha and bring to a boil. Pour the butter sauce over the salmon.
  • Wrap the foil around the salmon. With another sheet of foil, wrap it again so that steam cannot escape, but not so tightly that air cannot circulate inside the packet.
  • If you're making the baked coconut lime rice, you can put the salmon in the oven as the rice is cooking to save time, and raise the temperature to 400 degrees F after you take out the rice. If you choose to wait for the rice to be done, simply raise the temperature to 400 degrees F after you remove the rice from the oven.
  • Bake the salmon for about 15-20 minutes and check for doneness. Cook just until the fish flakes easily with a fork. Baste with the butter sauce.
  • Turn on the broiler and unwrap the salmon, leaving the foil under it. Broil for 4-5 minutes until it starts to brown and get crispy around the edges.
  • Sprinkle Salmon with chopped cilantro and serve with coconut lime rice.


*Nutrition information does not include rice


Calories: 406kcal | Carbohydrates: 9g | Protein: 45g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 818mg | Potassium: 1111mg | Sugar: 9g | Vitamin A: 286IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg