Sticky Honey Glazed Salmon with Peach Salsa

If you’re looking for something simple, summery, and flavor-packed to make for dinner, let me introduce you to this Sticky Honey Glazed Salmon with Peach Salsa. The crispy salmon gets coated in a rich honey garlic sauce and plated alongside a refreshing peach salsa, adding some crunch alongside the flaky, buttery salmon. With minimal cook time and endless swaps and subs, this one is an easy choice to add to your weeknight rotation. Featured in my July plant-powered dinner plan, it’s a summer hit for serving to guests or enjoying on your own.

Sticky Honey Glazed Salmon with Peach Salsa Ingredient Notes:

Salmon: I like to make this pescatarian-friendly bowl with Atlantic caught salmon because of it’s meatier shape and buttery flaky texture. You can make this meal with skin on salmon, or skinless depending on your preference. You can also cook the salmon in an air fryer for 5 to 7 minutes at 400°F. See the recipe notes for swaps.

Peaches: This recipe is perfect for New England summers where peach season is from July through September, peaking in August. The ripe peaches are the perfect match for the honey’s sweetness, and both contrast nicely with the heat of the optional sriracha.

Honey: Raw honey retains bee pollen leading to increased health benefits from it’s antimicrobial and pre-biotic properties. The sweetness of the honey is balanced by the savory coconut aminos and heat from the sriracha, forming a delicious sauce that coats the salmon. To elevate your honey game and feel extra fancy, treat yourself to a honeycomb and pot that’s both functional and aesthetic!

Coconut aminos: A soy sauce alternative made from fermented coconut sap, coconut aminos offer a slightly sweeter, less salty flavor. They’re ideal for building a savory, umami-rich base in dressings and sauces without the heaviness of traditional soy. Plus, they’re gluten-free and often lower in sodium, making them a go-to in health-conscious cooking. Here, they balance out the richness of the honey with their mellow saltiness.

Sriracha: If you like it spicy, you can add an additional tablespoon of sriracha (2 tablespoons total) to the sauce, or serve with additional for topping. If spice isn’t your thing, omit or start with just 1/2 tablespoon. I promise the sweetness of the honey and coconut aminos cuts most of the heat from the sriracha.

Sticky Honey Glazed Salmon with Peach Salsa

Recipe by Jenn Lueke

5.0 from 7 votes

Servings

Adjust servings

+

–

4

servings

Prep time

25

minutes

Cooking time

15

minutes

If you’re looking for something simple, summery, and flavor-packed to make for dinner, let me introduce you to this Sticky Honey Glazed Salmon with Peach Salsa. The crispy salmon gets coated in a rich honey garlic sauce and plated alongside a refreshing peach salsa, adding some crunch alongside the flaky, buttery salmon. With minimal cook time and endless swaps and subs, this one is an easy choice to add to your weeknight rotation. Featured in my July plant-powered dinner plan, it’s a summer hit for serving to guests or enjoying on your own.

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Ingredients

• FOR THE STICKY HONEY SALMON

• 1/3 cup coconut aminos (can sub reduced-sodium soy sauce or reduced sodium tamari)

• 1/3 cup raw honey

• 1 tablespoon sriracha (optional)

• four 6-ounce salmon filets

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon kosher salt (omit if using soy sauce or tamari)

• 2 tablespoons avocado oil, divided

• 4 garlic cloves, peeled & minced

• FOR THE PEACH SALSA

• 2 ripe peaches, pitted & small-diced

• 1 English cucumber, small-diced

• 1 red bell pepper, seeded & small-diced

• 2 tablespoons finely chopped cilantro leaves

• juice of 1 lime (about 2 tablespoons)

• 1 tablespoon raw honey

• 1/2 teaspoon kosher salt

• FOR SERVING

• 1 cup dry jasmine rice, rinsed

• finely chopped cilantro leaves

• 1 lime, quartered

Directions

• Prepare the rice: Bring 2 cups of water to a boil in a saucepan. Once boiling, add the rice, turn the heat to low, cover, and cook until the liquid is absorbed and the rice is fluffy, about 15 minutes.
• Meanwhile, make the Sticky Honey Sauce: In a small bowl or measuring cup, whisk together the coconut aminos, honey, and sriracha (if using). Set aside.
• Prepare the peach salsa: Toss the diced peaches, cucumber, bell pepper, and cilantro together in a medium bowl. Add the lime juice, honey, and salt, and toss to coat. Chill until serving.
• Pat the salmon filets dry with a paper towel, then cover with the chili powder, smoked paprika, and salt.
• In a large non-stick or stainless steel skillet, heat 1 tablespoon of avocado oil over medium heat until shimmering. Add the salmon skin-side down and cook until the outer edges turn light pink, about 5 minutes. Flip the filets and cook until the salmon reaches an internal temperature of 145ºF, and flakes easily with a fork, 2 to 3 minutes. Transfer the filets to a plate and set aside.
• In the same skillet, reduce the heat to low and add the remaining 1 tablespoon avocado oil. Stir in the minced garlic and cook, stirring continuously until fragrant, about 30 seconds.
• Whisk in the Sticky Honey Sauce and bring it to a simmer. Simmer, stirring continuously, until the sauce is slightly thickened, about 3 minutes. Remove the skillet from the heat and add the salmon filet, skin side down. Spoon the thickened sauce over the filets.
• Assemble: Evenly divide the cooked rice between four plates and place a salmon filet on top of each, spooning additional sauce from the skillet over the salmon. Evenly divide the peach salsa on top and garnish with chopped cilantro. Serve each bowl with a lime wedge.

Notes

• Store it: Refrigerate the salsa and rice in separate sealed containers for up to 4 days. Refrigerate the salmon in a sealed container for up to 3 days.
• Reheat it: Microwave the salmon and rice until warm, 1 to 2 minutes, and assemble with chilled peach salsa.
• Salmon: Swap for 1 to 1 1⁄2 pounds chicken breast or chicken thighs using the same method, until at an internal temperature of 165°F. Use the same seasonings to coat, but adjust the cook time as chicken cooks more slowly than salmon.
• Vegetarian: Swap the salmon for tofu or chickpeas, coated in the same seasonings, then cook in the oven or air fryer at 400°F for 15 to 25 minutes.
• Use either skin-on or skinless Atlantic salmon filets. If you use skinless, follow the instructions as written, placing the filets skin-side down first.
  
  Atlantic salmon is best for pan searing, you can also use your air fryer to cook the salmon, or dice it into cubes, then air fry. Air fry at 400ºF until fully cooked, 8 to 10 minutes.
  
  If you swap for wild or sockeye salmon, skip the filets and roast the salmon whole in a 400ºF oven, until the salmon reaches 145ºF, about 10 minutes.

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