Spicy Honey Huon Salmon with Sweet Corn & Avocado Salad

The title says it all, a lip smacking crunchy corn salad with sweet and spicy Huon Salmon.

Spicy Honey Huon Salmon with Sweet Corn & Avocado Salad
15 Minutes
10 Minutes


  • 2 Fresh Huon Salmon portions, skin on
  • 3 Tbsp Honey
  • 1/2 tsp Sriracha chilli sauce
  • 1 Lime (the juice of)
  • 1 tsp Light brown sugar
  • 3 Corn Cobbs (large)
  • 2 Avocado's (large)
  • 1 Cup Cherry Tomatoes
  • 1/2 Cup Coriander Leaves


  1. 1

    In a small bowl, whisk together the honey, sriracha sauce, lime juice and brown sugar. Set aside.

  2. 2

    Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.

  3. 3

    Remove from heat and cut the kernels off the cob and combine them in a bowl with the avocado, tomatoes, coriander. Season to taste with salt & pepper, add 1 tbs of olive oil. Set aside while you cook the salmon.

  4. 4

    Heat a non-stick frypan with 1 tbs of olive oil over medium-high heat. Season the salmon portions and place skin side down in the pan. Cook for 3 minutes then turn the salmon over and pour a little sauce over each piece and cook for another 3-4 minutes.

  5. 5

    Serve the Huon Salmon with the corn and avocado salad and spoon over any remaining sauce. Serve with a wedge of fresh lime.