Preheat the grill. Set to 400F if available.
In a small bowl, whisk together the butter, honey, Sriracha, lime juice, Worcestershire, minced garlic, salt and pepper.
Pat salmon filets dry and spread Honey Sriracha mixture over the filets.
Place 2 of the filets in the preheated grill. Close the lid and leave the filets for about 12 minutes or until a thermometer inserted into the thickest part of the filet reads 145F.
Repeat Step 4 for the 2 remaining filets. Serve warm with cooked brown rice and a squeeze of lime juice.