- 4 5oz ASC-certified salmon fillets
- 1/2 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 3 tbsp less sodium soy sauce
- 3 tbsp honey
- 1 inch ginger grated
- 2 garlic cloves minced
- 1 tsp sriracha, optional
- Salt and pepper
- 2 tbsp olive oil
- Slider buns, toasted
- Mayonnaise, optional
- 2 peaches, diced
- 1/2 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 serrano pepper, diced, remove seeds for less heat if desired
- 4 tbsp cilantro, chopped
- Juice of 1/2 orange
- 1 tsp honey, or to taste
- 1 avocado, diced
- Salt and pepper
Instructions / directions
Recipe brought to you by @beachgirlgrills
To make the salsa, add all of the ingredients to a bowl except for avocado. Toss to combine. Allow to chill for an hour. Just before serving add the avocado and stir to combine.
To make the sliders, cut each salmon fillet in half. Add the orange juice, soy sauce, honey, ginger, garlic and sriracha to a shallow dish and whisk together until the honey is dissolved. Add the salmon and toss so it is fully coated. Allow the salmon to marinate for 15-30 minutes.
Heat a large skillet over medium-high heat. Add the olive oil. Remove the salmon from the marinade and pat dry. Season both sides with salt and pepper.
Add the salmon to the skillet, being careful not to crowd. Allow the first side to sear for 2-3 minutes before flipping. Cook the second side 2-3 minutes until desired temperature, 135-145°.
To build your sliders spread mayo on your slider bun. Top with a piece of salmon. Top with the peach-avocado salsa. Enjoy!Print
This recipe is brought to you by Nicole Stover
Nicole Stover is a Florida-based recipe developer and blogger with a passion for our beautiful oceans. She has a love for creating and sharing seafood recipes on her Instagram page @beachgirlgrills. Nicole hopes to inspire home chefs to have fun in the kitchen or at the grill!