Prepare the peach salsa by tossing 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.

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

Heat the avocado oil over medium heat in a large non-stick or stainless steel skillet. Once the oil is hot, add the salmon skin side down, and cook for 4-7 minutes, then flip and cook for another 2-3 minutes, until cooked to your desired doneness (approximately 145 degrees F). Set aside.

In the same skillet, reduce heat to low add the remaining avocado oil and minced garlic. Stir continuously for about 30 seconds to avoid burning the garlic, then immediately whisk in the coconut aminos, honey, and sriracha.

Bring the sauce to a simmer, whisking often, until slightly thickened—this will happen relatively quickly since the pan will be hot. Remove from heat and add back the salmon. Use a spoon to cover the filets in the sauce.

Serve the salmon over a bed of cooked rice, quinoa, or cauliflower rice. Spoon extra pan sauce over the filets, Evenly divide the peach salsa over the top of each plate. Enjoy immediately for best results.