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Honey Sriracha Salmon with Pineapple Avocado Salsa

Honey Sriracha Salmon offers a sweet and spicy glaze that perfectly complements the salmon, while the Pineapple Avocado Salsa adds a refreshing burst of tropical, summer-inspired flavor with a hint of heat. Combining textures and tastes, this dish is a delicious and healthy meal option.
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Prep Time 20 minutes
Cook Time 8 minutes
Additional Time 30 minutes
Total Time 58 minutes
Course Main Course
Cuisine American
Servings 4
Calories 190 kcal

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

Calories: 190kcalCarbohydrates: 8gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 141mgPotassium: 587mgFiber: 0.2gSugar: 7gVitamin A: 130IUVitamin C: 6mgCalcium: 17mgIron: 1mg
Keyword Honey Sriracha Salmon with Pineapple Avocado Salsa, salmon recipe, salsa recipe
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