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 monounsaturated 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.
Soooooo good!! Double the sauce, used salmon filets and put them close together in the dish. The easiest and most delicious baked salmon recipe ever!
Outstanding. Made this for reception for 18. 6-1/2 pounds of skin-on fish in two pieces. Made 4 times the recipe for the glaze. Lined 2 sheet pans with aluminum foil and folded up the extra foil to come close to the fish. Baking time was longer than in the recipe for a smaller amount of fish, but it's easy to test for doneness. Served at room temperature. Tore off some of the extra foil and then slid each piece onto a platter along with the cooked glaze. Yum!
Costco only had farm raised 2.5 lb of salmon in the refrigerated section. The amount of sauce actually worked just fine with this. The farm-raised salmon is so fatty that this combination felt exceedingly rich. Don't get me wrong, it's delicious! I'd like to try it with wild caught salmon and reduce mayonnaise. That said, I will totally make this again. Easy and delicious.