Chile Crisp and Honey Roasted Salmon
Published July 2, 2025
- 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
- ¼cup mayonnaise
- 2tablespoons chile crisp
- 2tablespoons honey
- Grated zest from 1 medium lemon
Nutritional analysis per serving (6 servings)
412 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 10 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 31 grams protein; 427 milligrams sodium
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.
I made it per recipe. Good, not great. Others really liked it. Broiled for the last min. I felt like the sauce was more flavor than I like w/salmon. What I did really like was that I put it on a bed of turnip/potato garlic mash made with cottage cheese (CC) that was creamed with a hand blender. It adds protein & much less fat than butter/milk. I stirred the CC into the already mashed potatoes. Note. Don't heat after adding CC because it will separate into water & curds if heated.
Excellent and easy. Next time I WON'T double the glaze, as the salmon fit so perfectly in the dish that the doubled glaze sat on top and got very gloopy. Served with white rice and roasted broccoli and felt healthy AND indulgent. Found my chili crisp at Trader Joe's, which was Chili Onion Crisp (and it is GREAT).
Followed recipe as written. Superb!