Chile Crisp and Honey Roasted Salmon

Name: Chile Crisp and Honey Roasted Salmon
Total time: 1800 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 (2 pound) salmon fillet (skin on or off), preferably center cut; Salt and pepper; 1/2 cup mayonnaise; 2 tablespoons chile crisp; 3 tablespoons honey; Grated zest from 1 medium lemon or lime

Ricardo @tallcook

Manhattan, New York, United States

Naz Deravian, the author of this wonderful recipe, recommends using one large piece of salmon (rather than several smaller fillets) because it makes it easier to spread the paste over the fish, helps it bake more evenly, and makes for a dramatic presentation, and I wholeheartedly agree.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

30 minutes

4 to 6 servings

1 (2 pound)salmon fillet (skin on or off), preferably center cut
Salt and pepper
1/2 cupmayonnaise
2 tablespoonschile crisp
3 tablespoonshoney
Grated zest from 1 medium lemon or lime

Saved

Steps

30 minutes

1

Heat oven to 375 degrees with the rack set in the center position.
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.
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.
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.