For the honey Sriracha salmon: In a medium bowl, whisk together honey, Sriracha sauce, soy sauce, ginger, garlic, lime juice and oil. Add salmon and coat evenly. Marinate for 2 hours in refrigerator.
Preheat oven to 425°.
Place salmon on a parchment lined baking sheet and pour remaining marinade into a small saucepan. Bake salmon for 10 minutes. Meanwhile, heat marinade on medium heat until it comes to a simmer. Simmer for 5 minutes until thickened. Remove salmon from oven and brush with marinade. Bake for another 5 minutes or until internal temperature reaches 145°.
For the roasted Brussels sprouts: In a medium bowl, combine Brussels sprouts, salt, pepper, honey and oil. Transfer to a baking sheet and bake for 10-15 minutes, until tender and lightly browned.
Top salmon with remaining marinade reduction; serve alongside Brussels sprouts. Garnish with sliced green onion.