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Chili crisp salmon served with rice and broccoli in a bowl.
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Chili Crisp Salmon

This Chili Crisp Salmon is a quick and flavorful meal made with tender salmon fillets and a bold, garlicky chili crisp glaze. An easy 25-minute dinner perfect for busy weeknights.
Course Main Course
Cuisine Asian
Keyword chili crisp salmon
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 349kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of mixing together the chili crisp sauce.
  • 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!
    Side-by-side images of adding the chili crisp salmon to the salmon fillets before baking.
  • 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.
    Chili crisp salmon cooked in a 9x13 baking dish.
  • 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
    Side-by-side images showing adding more chili crisp sauce to the cooked salmon then serving it in a bowl with rice and vegetables.

Video

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

Serving: 1serving | Calories: 349kcal | Carbohydrates: 4g | Protein: 26g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 333mg | Potassium: 643mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 1mg