Chile Crisp and Honey Roasted Salmon
Published July 2, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (2-pound) salmon fillet (skin on or off), preferably center cut
Salt and pepper
¼ cup mayonnaise
2 tablespoons chile crisp
2 tablespoons honey
Grated zest from 1 medium lemon
Nutritional analysis per serving (6 servings)
8 grams carbs; 87 milligrams cholesterol; 412 calories; 8 grams monosaturated fat; 10 grams polyunsaturated fat; 6 grams saturated fat; 28 grams fat; 1 gram fiber; 427 milligrams sodium; 31 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees with the rack set in the center position.
- Step 2
Place the salmon in a baking dish that fits the salmon snugly (about 8 by 12 inches or 9 by 13 inches) and season the salmon on both sides with salt and pepper. Place the salmon skin-side down (if it has a skin) and set aside.
- Step 3
In a small bowl, combine the mayonnaise, chile crisp, honey and lemon zest. Taste the mixture and add more chile crisp to taste, or honey to balance the heat. Spread the mayonnaise mixture evenly on top of the salmon.
- Step 4
Place the salmon in the oven and bake until the thickest part of the salmon flakes easily when tested with a paring knife and the topping is bubbling a little along the edges, 15 to 25 minutes, depending on the thickness of the salmon. Spoon any glaze that has run off back onto the salmon and serve.
Private Notes
Comments
@Scott not sure how this comment received >50 “thumbs up.” Yogurt or sour cream are ENTIRELY different products from mayo (cultured dairy vs. oil/egg emulsion). I’m sure you can find a salmon recipe somewhere that uses one of those dairy products - this ain’t it. Just cannot understand people that don’t make the recipe, but take the time to comment on everything they don’t like about its ingredients, and why they won’t make it. And yes, I realize the irony in that statement as I take the time to comment on someone else’s comment, but the OP’s “sour cream or yogurt” comment struck me as so ridiculous (actually thought it was a joke, initially), I reached a breaking point (and I know there are a lot of you out there thinking the same thing!). Think I’ll go find a recipe with a horseradish spread and suggest it be made with peanut butter instead, considering I dislike horseradish, but love peanut butter.
Excellent flavor but all the glaze was either absorbed by the salmon or evaporated by the heat of the oven. Next time will double amount of glaze, add to baking dish and hope there's extra to spoon on the fish.
Delicious. No leftovers! Doubled the glaze as recommended by another commenter and scattered some Thai basil on top.
We eat a lot of salmon and a lot of chili crisp, so this was a perfecct match. After reading the other comments, I double the recipe for the glaze and it was the perfect amount for us. We will be among those adding this recipe into our regular rotation.
Similar to the mesquite-smoked honey/jalapeno salmon I've been making for thirty years. An hour or so at 225 in foil boats, then on the bare grill for a few minutes. Life could be worse.
This was really good. We skipped the mayo also. This was super tasty and the leftover salmon was great the next day in a salad.