Sheet-Pan Chile Crisp Salmon and Asparagus

By Yasmin Fahr

Updated May 12, 2024

Sheet-Pan Chile Crisp Salmon and Asparagus
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,632)
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 
  • 1tablespoon store-bought or homemade chile crisp, plus more for serving
  • 1tablespoon soy sauce
  • 1teaspoon honey
  • 2pounds skinless, center-cut salmon (1 to 1 ½-inch thick), cut into 1 to 1½-inch cubes
  • 1bunch scallions, light green and white parts thinly sliced (dark greens reserved for another use)
  • 1bunch asparagus, trimmed
  • Kosher salt 
  • 2tablespoons olive oil
  • Cooked grains or salad greens (optional), for serving 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

563 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 48 grams protein; 763 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 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
1,632 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.

amy s.

This was excellent. Made tonight with a few minor modification’s-halved the salmon and doubled the sauce. Added 2 teaspoons of grated ginger. Subbed green beans for asparagus as thats what i had. I roasted the beans for about ten minutes while the fish and scallions marinated in the sauce. Once the fish was in cooked for another ten minutes. Added a hit of fresh lime at the table. Served over Trader Joe’s Harvest Grain blend. Big hit and am already thinking of other proteins to cook with the sauce.

Eric Leif Peters

Very under-seasoned as is. I doubled it (and added garlic: it could have used ginger) and it was not enough for 24 oz of salmon. I used eel (sushi sauce) to reheat it and that helped. Salmon is easy to overcook. I recommend adding it AFTER the asparagus has cooked for 5 minutes.

Former NYer

Why is it spelled Chile Crisp like the country Chile, over and again throughout the article and recipe?

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