preheat grill to 375-400 degrees.
make glaze by whisking lime juice, minced garlic, red pepper flakes, red bell pepper and honey in a small bowl.
pat salmon fillets dry and lightly season each side with pepper, creole and blackening seasoning (approx 1/4 tsp each).
sprinkle a little creole on the pieces of tin foil and lay salmon on top (helps prevent sticking). pour half of the glaze on each salmon filet and top with 2 lime slices.
seal up the foil pack by closing the sides and making a tent so that the salmon doesn't touch the top of foil.
place foil pack on grill for 14 minutes.
carefully remove salmon from foil and serve with rice, cauliflower rice or your side of choice!