Sheet-Pan Chile Crisp Salmon and Asparagus

By Yasmin Fahr

Updated May 12, 2024

  • James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,733)
Comments
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A mixture of chile crisp, soy sauce and honey coats salmon bites that roast alongside scallions and asparagus for a quick and colorful weeknight dinner. While the salmon doesn’t need to be cubed, it’s an easy and enjoyable way to eat it; the bite-size pieces can be served over rice, cooked grains or big salads. Much like a grain bowl component, this recipe is versatile, and works as an add-on or base. Finish it as you’d like: Try some gently torn fresh cilantro, toasted sesame seeds, flaky sea salt, lime slices or an extra drizzle of chile crisp.

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Ingredients

Yield:4 servings 

  • 1 tablespoon store-bought or homemade chile crisp, plus more for serving

  • 1 tablespoon soy sauce

  • 1 teaspoon honey

  • 2 pounds skinless, center-cut salmon (1 to 1 ½-inch thick), cut into 1 to 1 ½-inch cubes

  • 1 bunch scallions, light green and white parts thinly sliced (dark greens reserved for another use)

  • 1 bunch asparagus, trimmed

  • Kosher salt 

  • 2 tablespoons olive oil

  • Cooked grains or salad greens (optional), for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 125 milligrams cholesterol; 563 calories; 13 grams monosaturated fat; 10 grams polyunsaturated fat; 8 grams saturated fat; 37 grams fat; 2 grams fiber; 763 milligrams sodium; 48 grams protein; 3 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

  1. Step 1

    Heat the oven to 400 degrees. In a large bowl, combine the chile crisp, soy sauce and honey. Add the salmon and sliced scallions; toss to coat.

  2. Step 2

    Add the asparagus to a sheet pan; season with salt and toss with the olive oil until shiny. Add the salmon mixture to the pan, nestling the salmon between spears or on top, if needed. Place any larger cubes near the edges of the pan, so they’ll cook evenly.

  3. Step 3

    Roast in the oven until the salmon is just cooked through and the asparagus crisp-tender, about 12 minutes. Season to taste with salt. Serve with cooked grains or salad greens, if desired.

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Ratings

5 out of 5
1,733 user ratings
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Comments

Fearn

What is chili crisp?

Jay

I like cooking salmon after cutting it into cubes. However, when it is cut into cubes, at 400 degrees it is medium or medium rare in about 7-8 minutes. So I would recommend giving the asparagus a head start in the oven before adding the salmon.

Julie

Chili crisp is an infused oil condiment that usually contains crunchy, flavorful bits of peppers, onions or scallions, garlic and other aromatics.

Ralph C

I used convection roast at 425 and had no problem with asparagus cooking faster than the salmon. It came out moist and flaky and tasty.

Julia McNeill

Great recipe. Really easy. You can buy mild Sichuan chili crisp (Fly by Jing sells this) which works perfectly here, so this is doable for all spice tolerances. I did find that 2 pounds of salmon is a lot when compared to the amount of asparagus. If I was serving 2, I would reduce to 1 pound of salmon, and I was serving 4, I would add more asparagus!

Allyson

This was good, but as others said, the cooking time was a bit off. I cooked the asparagus for 8 minutes, added the salmon and cooked for an additional 7 minutes. I also halved the salmon for two people, but kept everything else the same. Garnished with the scallion greens and sesame seeds, along with extra chili crisps.

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