Coat a pot with the canola oil, then add the popcorn kernels. Cover the pot.
Prior to popping the corn, mix the melted butter and Sriracha sauce together until fully combined.
Place the covered pot over medium-high heat. As the popcorn begins to pop, shake the pot by the handle. Continue to do so until the popcorn has completely popped.
Pour the popcorn into a large bowl, then drizzle the Sriracha butter over the popcorn and sprinkle the popcorn with salt. Toss the popcorn to evenly coat, then serve.