Chili Crisp Salmon
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This Chili Crisp Salmon is the kind of quick, flavor-packed dinner that feels a little fancy but takes almost no effort to make. Tender salmon fillets are brushed with a savory chili crisp glaze that’s garlicky, slightly sweet, and has just the right amount of spice. As the salmon cooks, the chili crisp caramelizes on top, creating a rich, glossy finish with tons of bold flavor in every bite.
It’s the perfect weeknight meal when you want something satisfying but still simple. I love to serve this salmon over rice, with roasted veggies, avocado, or this super yummy Asian Cucumber Salad.
The best part of this recipe is that it comes together in under 25 minutes, making it ideal for busy nights when you need something quick but still super yummy and satisfying!
And if you love salmon (like me🙋♀️) for a quick dinner, be sure to also try my Salmon Nuggets (my kids also love these!), Mediterranean Salmon, Teriyaki Salmon, or Brown Sugar Glazed Salmon!
Table Talk with Tawnie
Chili crisp is a staple in my house (Momofuku is my favorite!) and I’ll usually find myself putting it on my morning eggs or savory chicken dishes. The other day, I made a very plain salmon with just salt, pepper, and olive oil, and added chili crunch on top after it was cooked, and I thought I bet a chili crisp sauce would be SO good on this, and it sure did make it a lot more interesting and flavorful! I use a little mayonnaise in the recipe and found adding in mayo sort of acts as an insulator, keeping the salmon super tender. SO GOOD!
- Salmon: Boneless salmon fillets work best here so they cook quickly and evenly. Look for fillets about 4–6 ounces each with the skin on or off depending on your preference. Pat them dry before adding the sauce so the topping sticks and the salmon cooks up tender and flaky.
- Chili crisp: Use both the flavorful oil and the crunchy chili bits for the best texture and flavor. Chili crisp adds heat, garlic, and savory depth all in one ingredient. I especially love the Momofuku brand, but any good chili crisp will work.
- Mayonnaise: The mayonnaise helps to create a creamy base for the sauce and helps the chili crisp cling to the salmon as it bakes. It also keeps the salmon moist and gives the topping a rich, slightly caramelized finish. I recommend using full-fat.
- Soy sauce: A splash of soy sauce adds salty, umami flavor that balances the richness of the mayo and the spice from the chili crisp.
- Fresh garlic + ginger: Using fresh makes a big difference here. I personally like to grate them with a microplane or press the garlic through a garlic press so they blend smoothly into the sauce mixture.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the sauce
Whisk together all ingredients for the chili crisp mayo. It should be a spreadable texture, not overly runny.
Glaze the salmon
Before glazing, pat the salmon dry with paper towels. Then place the skin side down in the prepared pan. Spoon the chili crisp mayo over the salmon. (P.S. You don’t need to use it all. I like to save some for later!)
Cook
Bake for 11-13 minutes, then broil for ~4 minutes to get the tops lightly caramelized. Just be careful and watch closely, as cook time may vary depending on the thickness of the salmon.👀
Finish & serve!
Once the salmon is done, spread a little more of the glaze on top and finish with desired toppings. Serve with your favorite rice or veggies and ENJOY!
Expert Tips
- Pat the salmon dry before adding the topping: Patting the salmon dry helps to remove excess moisture so that the sauce can stick better and allows the salmon to cook more evenly.
- Adjust the spice level: Chili crisp brands vary in heat. If you prefer a milder dish, use a little less chili crisp and add more mayonnaise to balance the spice.
- Grate the ginger and garlic: I personally like to grate the ginger and garlic with a microplane or press the garlic through a garlic press so they blend smoothly into the sauce mixture.
- Don’t overcook the salmon: Salmon cooks quickly and is best when it’s just opaque and flakes easily with a fork. Depending on thickness, this usually takes about 10–12 minutes in a hot oven. For internal temp, the USDA recommends an internal temperature of 145°F. But most chefs would argue that the 130°F range is best. Use your best judgment and note that the temperature will rise more as it finishes cooking when you pull it out of the oven.
- Finish with fresh toppings: A sprinkle of sliced green onions, sesame seeds, or a squeeze of lime adds brightness and makes the dish feel extra fresh. I love to serve this salmon over rice with roasted vegetables, or add this really yummy Asian Cucumber Salad!
Storage / Freezing
- Store: Store leftover chili crisp salmon in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat in the microwave in 20–30 second intervals, or warm in a skillet over low heat until just heated through. Avoid overheating so the salmon doesn’t dry out.
FAQ
How do I know when my salmon is done?
Your salmon is done when it’s just opaque and flakes easily with a fork. For internal temp, the USDA recommends an internal temperature of 145°F. But most chefs would argue that the 130°F range is best. Use your best judgment and note that the temperature will rise more as it finishes cooking when you pull it out of the oven.
Can I cook this salmon in the air fryer instead?
Yes, you can make it in the air fryer. Cook at 400°F for 7-9 minutes; salmon varies depending on thickness, so be sure to check internal temperature.
Do I leave the skin on or take it off?
That’s totally your preference! If the salmon still has the skin on, just make sure to place the salmon skin side down in the prepared pan when prepping to bake.
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Chili Crisp Salmon
Ingredients
- 3-4 boneless salmon fillets (about 4-6 oz. each)
- 3 Tbsp. mayonnaise (full-fat recommended)
- 2 Tbsp. chili crisp (use oil + crunchy bits I like the Momofuku brand)
- 1½-2 Tbsp. soy sauce
- 1 Tbsp. honey
- 1 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 2 cloves garlic (finely grated or pressed through a garlic press)
- ½ tsp. grated ginger
For finishing:
- Sesame seeds
- Sliced scallions
- Extra chili crisp drizzle
- Lime wedges
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat & prep: Preheat the oven to 400°F. Line a baking sheet with foil, or you can bake in an oven safe casserole dish. Add a drizzle of olive oil for easy clean up and so the salmon doesn’t stick.
- Make the chili crisp mayo sauce: Whisk together all ingredients in a bowl until smooth. It should be a spreadable texture, not overly runny.3 Tbsp. mayonnaise, 2 Tbsp. chili crisp, 1½-2 Tbsp. soy sauce, 1 Tbsp. honey, 1 tsp. rice vinegar, 1 tsp. toasted sesame oil, 2 cloves garlic, ½ tsp. grated ginger
- Prep salmon: Pat the salmon dry with paper towels, and place skin side down in the prepared pan (if it has skin).3-4 boneless salmon fillets
- Glaze: Spoon or brush some of the chili crisp mayo over the salmon. You don’t need to use it all. I like to save some for later!
- Bake, then broil: Bake for 11-13 minutes Start Timer, and then broil for ~4-5 minutes Start Timer to get the tops lightly caramelized. Salmon thickness varies, so watch closely. For internal temp, the USDA recommends an internal temperature of 145°F. But most chefs would argue that the 130°F range is best. Use your best judgment and note that the temperature will rise more as it finishes cooking when you pull it out of the oven.
- Finish and serve: Spread more of the glaze on top and finish with desired toppings. Serve with your favorite rice, roasted veggies, asian cucumber salad, avocado, etc.Sesame seeds, Sliced scallions, Extra chili crisp drizzle, Lime wedges
Notes
- To air fry: You can also cook this salmon in the air fryer. Cook at 400°F for 7-9 minutes; salmon varies depending on thickness, so be sure to check the internal temperature.
- Storage: store any leftovers in the fridge for 3-4 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
