sticky honey glazed salmon with peach salsa

a seasonal, GF & DF dinner with substitution options

Happy Friday! I have this month’s bonus recipe ready for you, and of course it’s another one using beautiful seasonal produce—this time, stone fruit star…peaches!

This sticky honey glazed salmon with peach salsa is going to blow your mind. Not only will it be done in about 30 minutes, but you don’t need to turn your oven on (just about 15 minutes of stovetop cooking), AND you might find your new favorite salmon recipe. And if you’re not a salmon person, don’t worry!! I’ve got multiple substitution options below, including plant-based options 🤝

---

love this recipe? subscribe for more just like it this week! Today’s recipe is part of the summer plant-powered dinner plan, try out the full week of dinners, complete with a color-coded grocery list and prep day plan!

---

Make this one for a date night, family dinner, or dinner party—it tastes upscale without the grueling kitchen time! And if you’re wondering why I like to keep salmon in the mix for protein options, it’s packed with Omega-3 fatty acids, helps support heart health, and is a great source of vitamin D. Plus, it also happens to be Copley’s favorite 🐶 So let’s get into it!

The primary components you’re going to need are:

• Peaches

• Cucumber

• Red bell pepper

• Cilantro

• Lime

• Honey

• Salmon

• Garlic

• Coconut aminos, soy sauce, or tamari

• Sriracha (optional)

Everything will be done in just 30 minutes, with minimal cooking since salmon cooks very quickly! 🥵

Make sure you hit subscribe to continue getting recipes in your inbox 3 times a week!

---

sticky honey glazed salmon with peach salsa

GF - DF - VG option | Serves 4 | 25 minute prep time | 15 minute cook time

Ingredients

FOR THE STICKY HONEY SALMON

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

• 1/3 cup raw honey

• 1 tablespoon sriracha

• 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 and minced

FOR THE PEACH SALSA

• 2 ripe peaches, pitted and small-diced

• 1 English cucumber, small-diced

• 1 red bell pepper, seeded and 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 jasmine rice, cooked (or grain of choice)

• finely chopped cilantro leaves

• 1 lime, quartered

Instructions

1. Make the sauce: In a small bowl or measuring cup, whisk together the coconut aminos, honey, and sriracha (if using). Set aside.

2. Prepare the peach salsa: Toss the diced peaches, cucumber, bell pepper, and cilantro in a mixing bowl. Add the lime juice, honey, and salt, then toss to coat and set in the refrigerator to chill until serving.

3. Pat the salmon filets dry with a paper towel, then cover with the chili powder, smoked paprika, and salt. Note: I personally don’t remove the skin of the salmon, but if you’d like to remove it, you can.

4. In a large non-stick or stainless steel skillet, heat 1 tablespoon of the avocado oil over medium heat until shimmering. Add the salmon skin-side down and cook until the outer edges begin to show some light pink, about 5 minutes. Then flip and cook until it flakes easily with a fork, another 2 to 3 minutes (internal temperature should be between 120°F and 140°F, depending on preference). Set aside on a plate.

5. 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.

6. Immediately whisk in the reserved sauce and bring it to a simmer. Cook, stirring continuously, until slightly thickened, about 3 minutes. Remove from the heat and add back the salmon. Spoon the sauce over the filets.

7. 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.

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: From the refrigerator, microwave the salmon and rice until warm, 1 to 2 minutes, and assemble with chilled peach salsa.

Substitutions

Chicken: You can opt for 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.

Tofu: Instead of using the skillet, I would recommend cooking tofu in the oven or air fryer. Press a 14oz block, cut into 1/2-inch cubes, toss with the same spices plus 2 tbsp oil, and bake for 15-25 minutes on 400 degrees, until crisp. Toss the cooked tofu in the sauce just like you would with the salmon to coat.

Chickpeas: Drain and rinse two cans of chickpeas, then add to a large sheet pan and pat dry. Season with the same spices as the salmon, plus 2 tbsp of oil. Toss to coat and bake on 400 for 15-25 minutes to get crispy chickpeas, then toss in the sauce just like you would with the salmon to coat.

Other optional add-ins that would be tasty if you want even more produce in your peach salsa: finely diced red onion, finely diced jalapeño pepper, diced mango.

---

The 2-2-2 update

2 recipe/meal prep ideas for the week

1. Double Chocolate Protein Muffins — I’m away for a long weekend (currently in Dallas, TX for my besties wedding!) and have a stash of these muffins waiting for me in the freezer that I cannot stop thinking about! These are truly the holy grail for meal prep: freezer friendly, easy to make, and a great way to sneak in extra protein. I developed this recipe with Ritual protein so I highly recommend using their protein powder to get best results, but I have had people use other proteins! Check the comments on my IG post here to see what worked for others. There’s nothing wrong with a little dessert for breakfast 😉.

2. Southwest Black Bean Salad — The hot weather continues (at least in Boston, and also Texas of course…😂) so there’s no reason for us to be turning on the stove or oven. This no-bake recipe has been a favorite recently — so easy and perfect for this week’s lunch meal prep and is part of my no-bake lunch series! It’s truly the perfect taco salad—minus the lettuce—packed with protein and fiber, all pulled together by the creamy yogurt-based dressing with taco seasoning. If you’re looking to pair it with a meat, I highly recommend shredded barbecue chicken or just grab a rotisserie chicken!

2 things I’m loving lately

1. Ultimate Music Trivia Game — I think summer is the perfect time to get together with friends and family for an outdoor game night, especially when I need a screens break and want to connect with others. I was recently in Newport, RI with friends and played this music trivia game and it was SO much fun! It’s easy to play and perfect for families. We keep saying how much fun it was, and I’ve already recommended it to a few of my friends. Go ahead a whip up some apps, fun drinks (I love Poppi, Culture Pop, and Olipop sodas), and host the next game night!

2. Packing cubes — If you’ve never used packing cubes, they are a total game changer! I love these for organizing everything that I need for a trip (+ more, let’s be honest!). I just packed for my trip this weekend using these cubes, and I swear it made the process such a breeze, as always—think: no more breaking a sweat trying to zip your suitcase. You will feel like an absolute organization queen!! 👑 I also love my Away carry-on suitcase for travel, if you’re wondering—it moves so smoothly and I use it on almost every trip. Plus, you already know I love this personal item bag that I’ve talked about before—still on sale!

It’s also Target Circle Week this week, so I rounded up several of my favorite kitchen tools and dishes that are on sale right now! Click here. The sale ends tomorrow.

2 ingredients to incorporate this week

1. Mint — One of the most refreshing herbs, mint is often used as a simple garnish, but it’s fresh & punchy flavor is perfect for summertime. My favorite ways to use it are in yummy mocktails and salads. While it’s readily available in the produce section, it’s also super easy to grow yourself! You can even use a sprig from a grocery store bunch and turn it into your own personal mint plant for an endless supply! 🌱 I have a summer barbecue coming up and am already planning my melon & mint salad for it—can’t wait to share the final recipe with you!!

2. Brazil nuts — If you were to talk to either Brian or I this week, we’d both bring up Brazil nuts in the first 2 minutes of conversation. We are obsessed with them since buying a giant bag at Costco. We keep a stash on the counter and try to remind each other to eat two a day. (He usually is the one that reminds me because I always forget). Brazil nuts contain selenium, which supports thyroid health—it’s recommended to only eat up to 2 per day, so it’s easy to fit in! You could pop them like vitamins like Brian and I, or crush them up and put them on a salad or drop them into a smoothie to incorporate them right into a meal!

---

I hope you have an amazing week, thank you for supporting me and this newsletter! Let me know if you try this new bonus recipe or any other recipes this week and I’ll see you in the chat 💕 I’ll be back next week with a meal plan for ya!

Got suggestions for what topics you want me to cover? Leave a comment & let me know!

---

Much love,

Jenn