Chile Crisp and Honey-Roasted Salmon

Published July 3, 2025

Overview

This vibrant dish marries the bold heat of chile crisp, the sweet depth of honey, and the bright tang of lemon zest, all balanced by a creamy mayonnaise base. The result is a tender, caramelized salmon with a glossy, aromatic glaze—ideal for seafood lovers seeking a harmonious blend of spicy, sweet, and umami notes.

Preparation & Cooking Details

• Total Time: 30 minutes

• Prep Time: 5 minutes

• Cook Time: 25 minutes

Ingredients

For the salmon:

• 1 (2-pound) center-cut salmon fillet (skin-on or skin-off; skin-on enhances texture and moisture during cooking)

• Kosher salt and freshly ground black pepper (generous amounts to season)

For the glaze:

• ¼ cup mayonnaise (high-quality for richness)

• 2 tablespoons chile crisp (adjust spiciness; opt for a variety with depth, e.g., Sichuan or Korean chili crisp)

• 2 tablespoons honey (raw, unfiltered for flavor depth)

• Grated zest of 1 medium lemon (from a fresh, unwaxed lemon)

Step-by-Step Preparation

Step 1: Preheat Oven

Preheat the oven to 375°F (190°C) with the rack centered for even heat distribution. Line the baking dish with parchment paper (optional) to prevent sticking and simplify cleanup.

Step 2: Season the Salmon

Transfer the salmon fillet to a snug-fitting baking dish (8×12 inches or 9×13 inches). Season both sides generously with kosher salt and freshly ground black pepper. If skin-on, place the fillet skin-side down to retain moisture and crisp the skin during baking. Let rest at room temperature for 5 minutes (recommended for even cooking).

Step 3: Prepare the Glaze

In a small bowl, combine mayonnaise, chile crisp, honey, and lemon zest. Stir vigorously until smooth and fully integrated. Taste and adjust: add more chile crisp for heat or a drizzle of honey to balance spiciness.

Step 4: Apply Glaze & Bake

Spread the glaze evenly over the salmon, ensuring full coverage. Place the dish on the oven rack and bake for 15–25 minutes:

• Thinner fillets: 15–20 minutes (internal temp ~145°F/63°C, medium-rare).

• Thicker fillets: 20–25 minutes (internal temp ~160°F/71°C, well-done).

Pro Tip: After 15 minutes, periodically spoon accumulated glaze from the dish bottom back over the salmon to ensure even caramelization.

Step 5: Rest & Serve

Remove from the oven and let rest 2–3 minutes for juices to redistribute. Spoon remaining glaze over the salmon and serve immediately. Pair with rice, roasted vegetables, or a crisp cucumber salad for a complete meal.

Pro Tips (Based on Reader Feedback)

• Glaze Quantity: Double the glaze (½ cup mayo, ¼ cup chile crisp, ¼ cup honey, 1–2 lemon zests) and spread it in the dish to avoid absorption during baking.

• Texture Tweaks: Reduce mayo by half for less creaminess, or increase chile crisp to 2.5–3 tablespoons for more heat.

• Chile Crisp Selection: Experiment with brands (e.g., Thai chili crisp for brightness) to avoid off-notes.

• Doneness Check: Use a meat thermometer for precision; avoid overcooking to retain moisture.

Reader Reviews

1. "Flavor is outstanding, but glaze vanished into the salmon. Next time: double the glaze and spread it in the dish."

2. "Loved it! Doubled the glaze and added Thai basil. No leftovers—total hit."

3. "1.5 pounds for 3 people. 25 minutes for well-done: perfect moisture. Paired with Martha’s cucumber salad."

4. "Momofuku chili crisp gave an odd ‘orange chicken’ aftertaste. Will try a different brand."

5. "Halved mayo, reduced honey, added extra chile crisp. Guests raved—repeat recipe!"

6. "Made this countless times! Lemon zest ties everything together. Salmon stays moist, even when well-done."

Enjoy this balance of heat, sweetness, and tang—your family will ask for seconds!