If you’re looking for a bold and refreshing dinner that’s quick to make but big on flavor, Firecracker Salmon with Peach Avocado Salsa is your new go-to recipe. The spicy, sticky glaze on the salmon pairs perfectly with a cool, fruity salsa — creating a balanced dish that’s as colorful as it is nutritious.
Perfect for warm evenings, healthy lunches, or impressive dinner parties, this recipe brings restaurant-level flair straight to your kitchen.
Ingredients
Serves 4
For the Firecracker Salmon:
- 4 salmon fillets (about 150g each, skin on or off)
- 2 tablespoons sriracha
- 2 tablespoons honey
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon crushed red chili flakes (optional, for more heat)
- Salt and pepper to taste
For the Peach Avocado Salsa:
- 2 ripe peaches, diced
- 1 ripe avocado, diced
- ¼ small red onion, finely chopped
- 1 small red chili, finely chopped (optional)
- Juice of 1 lime
- 2 tablespoons fresh cilantro or mint, chopped
- Salt to taste
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: About 25–30 minutes
Step-by-Step Instructions
Step 1: Make the Firecracker Marinade
- In a small bowl, whisk together sriracha, honey, soy sauce, vinegar, olive oil, minced garlic, and chili flakes.
- Pat salmon fillets dry and season with salt and pepper.
- Pour the marinade over the salmon and let it sit for at least 10 minutes while you prepare the salsa.
Step 2: Prepare the Peach Avocado Salsa
- In a medium bowl, combine diced peaches, avocado, red onion, red chili (if using), lime juice, and fresh herbs.
- Gently toss to coat, and season with a pinch of salt. Refrigerate until ready to serve.
Step 3: Cook the Salmon
- Heat a nonstick skillet or grill pan over medium-high heat.
- Place salmon fillets skin-side down and sear for about 4–5 minutes.
- Flip and cook another 3–4 minutes, brushing with extra marinade until the fish is cooked through and caramelized.
Step 4: Assemble and Serve
- Plate the salmon and top generously with the peach avocado salsa.
- Serve with rice, quinoa, or a fresh green salad for a complete meal.
Serving Suggestions
- Serve over coconut rice or cauliflower rice for a tropical twist.
- Add grilled corn or roasted sweet potatoes for a heartier dinner.
- Turn leftovers into tacos by flaking the salmon and stuffing it into warm tortillas with extra salsa.
Nutritional Highlights
| Nutrient | Per Serving (1 fillet + salsa) |
|---|---|
| Calories | 420 |
| Protein | 32g |
| Total Fat | 24g |
| Saturated Fat | 4g |
| Carbohydrates | 22g |
| Fiber | 5g |
| Sugars | 12g |
| Sodium | 450mg |
Key Benefits:
- Omega-3 fatty acids from salmon support brain and heart health.
- Peaches and avocados are rich in antioxidants, fiber, and potassium.
- Honey and lime offer natural sweetness and acidity to balance the spice.
Tips for Best Results
- Don’t overcook the salmon — remove from heat when it flakes easily with a fork.
- Use ripe but firm peaches and avocado for best texture in the salsa.
- The marinade can be made ahead and stored in the fridge for up to 3 days.
- For extra char and smokiness, grill the salmon instead of pan-searing.
Variations to Try
- Swap peaches with mango or pineapple for a different tropical flair.
- Use trout or cod instead of salmon for a milder taste.
- For a vegan twist, use the firecracker glaze on tofu or grilled eggplant.
Firecracker Salmon with Peach Avocado Salsa is a vibrant, wholesome recipe that hits all the right notes — spicy, sweet, tangy, and fresh. It’s an easy weeknight winner or a dinner party favorite that never fails to impress. With its beautiful presentation and balanced nutrition, this dish is sure to become a summer staple.