Chile Crisp and Honey Roasted Salmon

By Naz Deravian

Published July 2, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(3,066)
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

  • ¼ cup mayonnaise 

  • 2 tablespoons chile crisp

  • 2 tablespoons honey

  • Grated zest from 1 medium lemon

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

8 grams carbs; 87 milligrams cholesterol; 412 calories; 8 grams monosaturated 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

  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
3,066 user ratings
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Comments

HF

@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.

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.

Sarah

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

WS cook

Superb. I’m thinking the sauce would be great on chicken or maybe as a final baste for ribs. Anybody try that?

KD

Absolutely stunning recipe and have made it twice since NYT Cooking posted. I am an addict to chili-crisp now. Definitely on a rotation and certainly a keeper for large-gatherings. Adding extra chili-crisp is no problem. I also grilled this rather than used the oven. No problem, just be cautious of the sugar content and burning on the grill.

Andrea

Best salmon recipe I’ve tried! I added some whipped feta (feta, dill, a drizzle of honey), and it was the perfect cool to the Chili’s heat. Yum.

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