Chile Crisp and Honey Roasted Salmon

By Naz Deravian

Published July 3, 2025

Chile Crisp and Honey Roasted Salmon
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(1,042)
Comments
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Roasting a large salmon fillet that’s been covered with a sweet and spicy paste of chile crisp, mayonnaise and honey makes for a dish that’s worthy of a celebration, but also can make a weeknight feel like a special occasion. Use your favorite jar of chile crisp or make your own. Using one large piece of salmon (rather than several smaller fillets) makes it easier to spread the paste over the fish, helps it bake more evenly, and makes for a dramatic presentation. For a lighter meal, serve with a simple arugula salad; or round it out with a side of roasted potatoes or rice.

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Ingredients

Yield:6 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

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

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
1,042 user ratings
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Comments

Markk

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.

Susan

Made this with 1.5 pounds of fish for 3 people. It was delicious. Cooked closer to 25 minutes for perfectly well-done fish, great moisture and flavor from the sauce/paste. Served with rice and the cucumber salad from Martha Rose Schulman on this site. We will make this again.

Sarah

Delicious. No leftovers! Doubled the glaze as recommended by another commenter and scattered some Thai basil on top.

Shawne

This recipe is quick and easy. I ended up getting a larger salmon piece because my grocer didn't have a 2 lb. I used a 3lb salmon filet and doubled the sauce (as recommended by other reviewers). I cooked mine for 25 minutes then checked the thickest part and ended up baking for another 3 minutes. I served with rice. It was a tiny bit spicy but the salmon was moist and the sauce sticky and delicious.

Suzanne

It was a crowd-pleaser. I did not double the glaze and I am glad (I think it would have been too much sauce). I should have served some chili crisp on the side for those who wanted more heat. Will probably make again but not on rotation.

Amy H

I mixed 2 different chili crisps as I was emptying open jars from the pantry. I really enjoyed this. Later in the week we glazed brined, bone in thick cut pork with the left over sauce. Delicious!

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