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Lime, Honey and Sriracha Roasted Salmon

Claire Aldous for Dish Magazine
Meal Type:

    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.


    • 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


    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.

    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. 


    Recipe: Claire Aldous for Dish Magazine, Photography: Josh Griggs


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