In a small bowl, whisk together the honey, sriracha sauce, lime juice and brown sugar. Set aside.
Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.
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.
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.
Serve the Huon Salmon with the corn and avocado salad and spoon over any remaining sauce. Serve with a wedge of fresh lime.