Salmon with Sweet Chile Sauce

4 (6-ounce) salmon fillets, skinned
1 teaspoon ground coriander
1/2 teaspoon salt
Cooking spray
2 tablespoons honey
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
4 teaspoons thinly sliced green onions
Preparation
1. Sprinkle fish evenly with coriander and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

2. Combine honey, juice, soy sauce, and Sriracha; drizzle over fish. Sprinkle with green onions.