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Fire Cracker Salmon with Peach Salsa Recipe

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4.1 from 3 reviews

This vibrant Fire Cracker Salmon with Peach Salsa recipe combines tender, seared salmon fillets coated in a spicy, tangy firecracker sauce with a fresh, sweet peach salsa. Ready in just 25 minutes, this dish balances bold Asian-inspired flavors with fresh fruit, making it perfect for a quick, impressive weeknight dinner or a special occasion meal.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

Salmon and Coating

  • 5 skinless salmon fillets, 6 oz. each
  • 2 1/2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons neutral oil (canola or vegetable)

Firecracker Sauce

  • 3/4 cup Asian sweet chili sauce (like Mae Ploy)
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Asian chili sauce (like Sambal Oelek), adjust to taste
  • 1 teaspoon toasted sesame oil

Peach Salsa

  • 2 large ripe but firm yellow peaches, peeled and chopped
  • 1 Roma tomato, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup minced red onion
  • 1 jalapeño, minced
  • 1 lime, juiced
  • 2 tablespoons minced cilantro
  • Salt and pepper to taste

Instructions

  1. Prepare Peach Salsa: In a medium bowl, combine the peeled and chopped peaches, chopped Roma tomato, red bell pepper, minced red onion, jalapeño, lime juice, cilantro, and salt and pepper. Mix gently and set aside to let flavors meld.
  2. Make Firecracker Sauce: In a separate medium bowl, whisk together Asian sweet chili sauce, reduced sodium soy sauce, red wine vinegar, honey, Asian chili sauce, and toasted sesame oil until smooth. Set aside.
  3. Season Salmon: In a large shallow dish, mix flour with salt, garlic powder, ground ginger, paprika, and pepper. Pat salmon fillets dry with paper towels, then dredge each piece in the seasoned flour mixture, pressing lightly so the coating adheres well. Transfer coated fillets to a plate.
  4. Sear Salmon: Heat neutral oil in a large cast iron or nonstick skillet over medium-high heat. Add salmon fillets and sear the first side until deeply golden, about 3 minutes. Flip the fillets and sear the other side for 2 minutes.
  5. Simmer in Sauce: Pour the prepared Firecracker Sauce over the salmon in the skillet. Bring to a gentle simmer and cook until salmon reaches an internal temperature of 130°F for medium doneness, about 2 to 3 minutes depending on fillet thickness. This will infuse the fish with the spicy, tangy sauce flavors.
  6. Serve: Remove salmon from heat, spoon extra sauce over each fillet, and serve with the fresh Peach Salsa on the side. Garnish optionally with green onions and sesame seeds. Excellent when paired with steamed rice.

Notes

  • Use a meat thermometer to check salmon doneness to avoid overcooking; 130°F is recommended for tender, medium salmon.
  • The peach salsa provides a sweet, cooling contrast to the spicy sauce—adjust jalapeño quantity based on heat preference.
  • You can substitute the flour with gluten-free flour for a gluten-free version.
  • For a slightly smokier flavor, try searing salmon in a cast iron pan for best browning.
  • If peaches are out of season, nectarines can be a good alternative in the salsa.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://recipeteach.com/fire-cracker-salmon-with-peach-salsa-recipe/