Preheat your ovens broiler and lightly spray a rimmed sheet pan. I used olive oil.

In a shallow dish combine the chili powder, cumin, garlic powder, orange and lime zest and honey. Whisk until combined and place the salmon {skin-side up} and set it off to the side for a moment. {Make the salsa}

Place the salmon skin-side up onto the prepared pan and place it close to the broiler. Broil for 4-5 minutes, remove and carefully flip the salmon so the skin side is down. (If doing this on a grill, reserve 4 tablespoons of the marinade before adding the salmon.)

Spoon a tablespoon of the marinade over top of each salmon fillet and return the salmon to the oven and under the broiler for 6-8 more minutes or until the salmon flakes easily.

Serve with a spoonful or two of the strawberry avocado salsa.

Rinse and hull a pint of fresh strawberries. Dice the strawberries and add them to a medium size bowl.

Mince up about 2-3 tablespoons of red onion and half {if large} a jalapeno.

Halve the avocado, remove the pit and discard and make small vertical and horizontal cuts into both of the avocado halves. Use a spoon to scoop and remove the avocado and place it into the bowl.

Season with kosher salt and then squeeze in the juice from half a lime.

Carefully toss and serve.