Try this light, yet flavorful, Honey-Lime Sriracha Salmon recipe served with cold sesame cucumber salad for your next meal. Enjoy!   Tweet This!

 Prep Time: 1 hour, 40 minutes

Servings: 4


• 1 ¼ lb. salmon fillets
• 1 ½ tsp water
• 1 tbsp chili paste
• 2 garlic cloves, minced
• 3 tbsp freshly squeezed lime juice
• 1 ½ tbsp honey
• 1 ½ ginger, grated
• 4 large cucumbers, peeled and spiralized
• 5 tbsp low sodium soy sauce
• 1 tbsp Sriracha OR comparable chili sauce
• 2 tsp sesame oil
• OPTIONAL – 1 tsp honey*
• OPTIONAL – cilantro, green onions or chives, chopped**
• OPTIONAL – 1 small bag of spinach leaves**

Instructions: Salmon

1. In a medium bowl, whisk honey, chili paste, lime juice, Sriracha, 3 tablespoons soy sauce, 1 teaspoon ginger, 1 minced garlic clove and 1 teaspoon sesame oil until well combined.

2. Place salmon and combined ingredients into a large plastic bag to marinate, then refrigerate for 1 hour.

3. Preheat oven to 400°F.

4. Place salmon on a foil-lined baking sheet and bake for 15 to 20 minutes, or until salmon flakes easily with a fork.

Instructions: Cucumber Salad

1. Prepare the cucumber noodle salad using a spiralizer or vegetable peeler.

2. In a large bowl, whisk together 1 minced garlic clove, ½ teaspoon ginger, 1 teaspoon sesame oil, 2 tablespoons soy sauce and 1 ½ teaspoons water.*

3. Add cucumber noodles and stir to evenly coat the noodles; cover and place in fridge until ready to serve with salmon.

4. When salmon is done, place salmon on top of noodles,** and serve.***


*Whisk together an additional 1 tsp of honey along with the garlic, ginger, sesame oil, soy sauce and water for added sweetness.

**Place noodles on small bed of raw spinach for extra fiber.

***Top salmon and cucumber salad with bits of cilantro, chopped green onions or chives for added flavor.

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