Lime, Honey and Sriracha Roasted Salmon
Photography by Josh Griggs.
Roasting can be fast and hot and that is exactly what this salmon dish is about. I love it served chilled but the choice is yours.
Serves: 4
INGREDIENTS
4 x 200-gram pieces centre-cut salmon, pin bones removed
1 lime, halved through the stem, thinly sliced
Glaze
2 tablespoons melted butter
2 tablespoons runny honey
1 tablespoon soy sauce
1 tablespoon wholegrain mustard
finely grated zest 1 large lime
2 cloves garlic, crushed
1 teaspoon sriracha chilli sauce, or more to taste
1 teaspoon sea salt
METHOD
Preheat the oven to 200°C fan bake.
Place salmon on a well-oiled, lipped baking tray and make 1 cut along the length of each piece but not right through to the skin. Tuck slices of lime in each of the cuts.
Glaze: Stir all the ingredients together to make a thick glaze.
Spoon evenly over the salmon. Roast for 6 minutes, then turn the oven to grill and cook for a few more minutes until the tops of the salmon pieces are a good golden colour. Serve the salmon hot, warm or chilled.
Wine match: Vavasour Rosé

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!