In a mixing bowl, combine diced ripe peaches, a large chopped Roma tomato, and one cup of diced bell pepper for crunch. Add a finely minced small jalapeño and ¼ cup of chopped red onion for flavor. Drizzle in one tablespoon of fresh lime juice and toss in ¼ cup of cilantro if using. Mix well and set aside.

In a separate bowl, whisk together ¼ cup of Asian sweet chili sauce, 2 tablespoons of soy sauce, and 1 tablespoon of Asian chili sauce. Incorporate 1 tablespoon of red wine vinegar, 1 tablespoon of honey, and 1 tablespoon of toasted sesame oil. Set it aside once combined.

On a plate, mix ½ cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, 1 teaspoon of paprika, and a sprinkle of salt and pepper. Pat the skinless salmon fillets dry and coat each fillet evenly with the flour mixture.

Heat a skillet over medium-high heat and add a drizzle of oil. Carefully place the dredged salmon fillets in the skillet and sear for about 3 minutes until golden brown, then flip and cook for another 2 minutes.

Pour the prepared Firecracker Sauce over the salmon in the skillet. Reduce the heat to medium and let it simmer for 2-3 minutes until the salmon reaches an internal temperature of 125-130°F.

Carefully transfer the cooked Firecracker Salmon to a serving plate and drizzle any remaining sauce from the skillet over the top. Serve with prepared Peach Salsa.