November 16, 2020

Honey Sriracha Lime Salmon & Sweet Chili Brussels Sprouts

Honey Sriracha Lime Salmon and Sweet Chili Brussels Sprouts
You will love this sweet and salty sheet pan dinner. The salmon develops a sweet and spicy glaze that is balanced out with some tangy lime while the Brussels sprouts get crispy and golden brown before getting coated in Sweet Thai chili sauce. I like this meal served over Miso Butter Coconut Rice, which I will include the recipe for below.
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Servings 4


  • 2 cups Brussels sprouts, cut in half
  • 1 tbsp vegetable oil
  • 4 individual 4-6 ounce salmon fillets, skin removed
  • salt, to taste (for me this was about 1 teaspoon salt)
  • 1 tbsp butter
  • ¼ cup honey
  • ¼ cup sriracha
  • 2 tbsp lime juice (juice from about 1 lime)
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 2 tbsp sweet chili sauce +1 tsp soy sauce, mix in small bowl and set aside
  • 1 tablespoon freshly chopped cilantro for garnish
  • For the Miso Butter Coconut Rice:
  • 1 ½ cups jasmine rice
  • 1 13.5 oz can of coconut milk + water to make 2 cups total
  • 1 ½ tsp miso
  • 1 ½ tsp butter
  • ¼ tsp salt


  • Add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Spread the Brussels sprouts on the sheet tray and toss with 1 tbsp oil and salt to taste. Lay them cut-side down on the sheet pan and roast for 15 minutes.
  • In the meantime, heat the butter, honey, sriracha, lime juice, soy sauce and garlic in a small saucepan over medium-high heat. Bring to a boil, then reduce to medium heat and simmer for 3-4 minutes longer. Let cool for a few minutes.
  • Spread half of the sauce over the salmon (reserve remaining sauce for later) making sure the sauce covers all of the salmon. Season with some salt (I used about 1 tsp salt total for 4 filets)
  • After the Brussels sprouts have roasted for 15 minutes, remove the sheet pan from the oven, and flip over the Brussels sprouts.
  • Place the salmon on the sheet pan, and put the sheet pan back in the oven.
  • Roast for another 5 minutes, spread the other half of the sauce on the salmon and toss the Brussels with the chili soy mixture and return to the oven.
  • Roast for another 5 minutes, so the salmon is almost done and the Brussels sprouts are golden brown and crispy.
  • Turn oven to broil for 2-3 minutes until the very edges of the salmon and Brussels sprouts begin to char slightly - watch carefully so they don’t burn.
  • Serve salmon and Brussels sprouts over Miso Butter Coconut Rice and garnish with cilantro.
Keyword 30 minute meal, Dairy-free, fish, gluten-free, healthy, pescatarian, sheet pan meal
Tried this recipe?Let us know how it was!

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