Feel the summer warmth with this Honey Sriracha Salmon with Pineapple Avocado Salsa recipe!
This salsa recipe will be a new weeknight favorite that’s guaranteed to set your taste buds on fire (in the best possible way).
Perfect for grilling or baking, this dish is a savory, summery celebration that’s as easy to make as it is to love.
Ingredients
Let’s break down each ingredient in this Honey Sriracha Salmon with Pineapple Avocado Salsa recipe:
Salmon:
- 1 pound wild caught salmon fillets: The star of the dish, providing protein and healthy fats.
- 2 tablespoons low sodium soy sauce or tamari: Adds umami flavor and saltiness. Tamari is a gluten-free alternative.
- 1 tablespoon lime juice: Provides acidity and brightness to balance the richness of the salmon.
- 1 tablespoon sriracha: Brings a touch of heat and a complex chili flavor.
- 1 1/2 tablespoons honey: Offers sweetness to counteract the sriracha and create a delicious glaze.
- 1/2 teaspoon garlic powder: Adds a savory punch and complements the other flavors.
- Kosher salt and fresh ground black pepper: These enhance the overall taste.
- Rice, quinoa or cauliflower rice: These serve as a neutral base to complement the flavorful salmon and salsa.
Pineapple Avocado Salsa:
- 2 cups diced pineapple: Offers sweetness, acidity, and a tropical vibe.
- 1 diced avocado: Provides creaminess, healthy fats, and a smooth texture.
- 1/4 cup diced red onion: Adds a bit of sharpness and crunch.
- 2 tablespoons chopped cilantro: Imparts a fresh, herbaceous flavor that’s common in Latin American and Asian cuisines.
- 2 tablespoons lime juice: Brightens the salsa and ties it together.
- 1/2 teaspoon chili powder: Adds a touch of heat and complexity to the salsa.
How to Make Honey Sriracha Salmon with Pineapple Avocado Salsa
- Marinate the Salmon: In a shallow dish, mix the soy sauce, lime juice, sriracha, honey, garlic powder, salt, and pepper. Place the salmon fillets skin-side up in the mixture, ensuring they’re coated. Let them marinate for 30 minutes. (Keep any extra marinade for the glaze.)
- Make the Salsa: While the salmon marinates, combine the pineapple, avocado, red onion, cilantro, lime juice, and chili powder in a bowl. Mix well and adjust seasoning to your taste. Set aside or refrigerate until you’re ready to eat.
- Grill the Salmon: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking. Place the marinated salmon fillets skin-side down on the grill. Cook for 4-8 minutes per side, or until the internal temperature reaches 125°F for medium-rare. The salmon should flake easily with a fork.
- Make the Glaze: While the salmon rests, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat and simmer for a few minutes until it thickens slightly into a glaze.
- Serve: Place the cooked salmon fillets on a bed of rice, quinoa, or cauliflower rice. Drizzle the glaze over the salmon and top with a generous spoonful of pineapple avocado salsa. Enjoy!
Wild Caught Vs. Farm Raised Salmon
Ever wondered if wild-caught or farm-raised salmon is the better choice? Honestly, both have their pros and cons.
Farm-raised salmon tends to be fattier, lighter in color, and less likely to get overcooked. Wild-caught, on the other hand, is leaner, a deeper red-orange, and has that classic, stronger salmon flavor. It also cooks faster and can get dry if you overdo it. So, if you’re going wild, keep a close eye on it and use a thermometer to hit that 125°F sweet spot.
At the end of the day, eating salmon, whether it’s from the ocean or a farm, is way better than skipping it altogether.
Tips for Grilling & Baking Salmon
Whether you prefer the smoky flavor of a grilled filet or the melt-in-your-mouth texture of an oven-baked salmon, these top tips will ensure that your dish is a hit every single time.
Grilling
Turn up your grill to medium-high heat (about 400°F) and give the grates a quick oiling. Slap the salmon fillets down, skin-side up. Cook them for about 4-6 minutes per half-inch thickness, but keep an eye on it— you can go for less time if you prefer your fish a little less done.
Baking
You’ve got options here: bake it at 425°F or broil it. If you’re broiling, make sure your oven rack is about 6 inches below the heat source. Line a baking sheet with foil or parchment paper (and give the foil a spritz of cooking spray if you use it). Aim for 125°F for perfectly tender salmon, but cook it a bit longer if you like it well-done.
Key Tip
No matter how you cook it, you can use a meat thermometer to check the thickest part of the salmon. You’re aiming for 125°F for a nice, juicy result, but let it rest for 5 minutes before you dig in.
Serving Suggestions
Here are some delicious side dishes to pair with your Honey Sriracha Salmon with Pineapple Avocado Salsa:
Light & Fresh
- Coconut Rice: The subtle sweetness and tropical notes of coconut rice complement the flavors in the salmon and salsa beautifully.
- Quinoa Salad: A quinoa salad with fresh veggies like cucumbers, bell peppers, and cherry tomatoes adds a healthy and refreshing touch.
- Asian Slaw: A slaw with shredded cabbage, carrots, and a sesame ginger dressing provides a nice crunch and Asian-inspired flavors.
Hearty & Satisfying
- Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes pairs well with the spice of the sriracha.
- Grilled Corn on the Cob: Grilled corn adds a smoky element and a touch of sweetness that complements the salmon.
- Roasted Broccoli: Roasted broccoli with a drizzle of sesame oil and a sprinkle of sesame seeds brings a savory and slightly nutty flavor to the meal.
Unique & Flavorful
- Plantains: Fried or baked plantains offer a starchy and slightly sweet side dish that’s popular in Latin American cuisine.
- Mango Salad: A mango salad with red onion, jalapeño, and a lime vinaigrette adds a burst of tropical flavor and a touch of heat.
- Edamame Succotash: This dish combines edamame, corn, and bell peppers for a colorful and nutritious side.
No matter what you choose, remember to consider the balance of flavors and textures to create a harmonious and satisfying meal.
So there you have it—a simple yet sensational meal that proves healthy eating can be a flavor adventure. With the perfect balance of sweet, spicy, and fresh, this Honey Sriracha Salmon with Pineapple Avocado Salsa is sure to impress your dinner guests (or just treat yourself!).
Honey Sriracha Salmon with Pineapple Avocado Salsa
Equipment
- 1 Shallow dish
- 1 Medium-sized bowl
- 1 Small saucepan
- 1 Whisk
- 1 Cutting board
- 1 Knife
- 1 Serving platter
- 1 Meat thermometer (optional)
- Grill or baking sheet
- Measuring cups and spoons
Ingredients
Salmon
- 1 lb salmon fillets (preferably wild-caught)
- 2 tbsps soy sauce or tamari (low sodium)
- 1 tbsp lime juice
- 1 tbsp sriracha
- 1 1/2 tbsps honey
- 1/2 tsp garlic powder
- Kosher salt and fresh ground black pepper
- Rice (quinoa or cauliflower rice)
Pineapple Avocado Salsa
- 2 cups diced pineapple
- 1 diced avocado
- 1/4 cup diced red onion
- 2 tbsps chopped cilantro
- 2 tbsps lime juice
- 1/2 tsp chili powder
Instructions
- In a shallow dish, mix the soy sauce, lime juice, sriracha, honey, garlic powder, salt, and pepper. Place the salmon fillets skin-side up in the mixture, ensuring they’re coated. Let them marinate for 30 minutes. (Keep any extra marinade!)
- While the salmon marinates, combine the pineapple, avocado, red onion, cilantro, lime juice, and chili powder in a bowl. Mix well and adjust seasoning to your taste. Set aside or refrigerate until you’re ready to eat.
- Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking. Place the marinated salmon fillets skin-side down on the grill. Cook for 4-8 minutes per side, or until the internal temperature reaches 125°F for medium-rare. The salmon should flake easily with a fork.
- While the salmon rests, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat and simmer for a few minutes until it thickens slightly into a glaze.
- Place the cooked salmon fillets on a bed of rice, quinoa, or cauliflower rice. Drizzle the glaze over the salmon and top with a generous spoonful of pineapple avocado salsa. Enjoy!
Nutrition
Read Next:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.