Salmon Diablo* recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›FortyFive Degrees›Salmon Diablo* Recipe

Salmon Diablo* Recipe

Inspired by FortyFive Degrees
Time30m
Serves10

10pc (sp) / Salmon / Sweet Onion / Avocado / Topped with Salmon / Tobiko / Sriracha / Kimchee Ponzu Sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation Steps

  1. 1

    Prepare the Salmon

    Preheat your grill or stovetop grill pan over medium-high heat. Season the salmon fillets with salt and pepper. Grill the salmon for about 4-5 minutes on each side, or until cooked through and flaky.

  2. 2

    Prepare the Toppings

    While the salmon is grilling, finely chop the sweet onion and set it aside. Slice the avocado in half, remove the pit, and scoop the flesh out. Cut the avocado into thin slices.

  3. 3

    Assemble the Dish

    Once the salmon is cooked, place the fillets on a serving platter. Top each fillet with a generous amount of diced sweet onion and sliced avocado.

  4. 4

    Add the Finishing Touches

    Drizzle the grilled salmon with kimchee ponzu sauce and then add a dollop of Sriracha sauce on top. Finally, sprinkle the whole dish with tobiko for added flavor and texture.

More from FortyFive Degrees