Chili Crisp Salmon

A simple marinade makes this Chili Crisp Salmon silky and buttery with a caramelized crust for a main dish that cooks in under 10 minutes.

Course Main Course

Cuisine Asian

Keyword salmon

Prep Time 5

Cook Time 8

Marinating Time 1

Total Time 13

Servings

Calories 469kcal

Prepare the salmon by trimming the thin end of the salmon filet then cut the salmon into two 6-ounce portions, or if there's no thin part, cut the filet into two 8-ounce portions. Place the salmon in a small baking dish.
Add the honey, chili crisp, soy sauce, and mirin to a small saucepan and heat to medium. Stir to combine, cooking until the honey thins, about 1 minute. Pour the mixture into a measuring cup or small bowl to cool slightlly.
Pour the chili crisp mixture over the salmon, lifting so it runs under the filets as well. Cover and refrigerate for 4 hours up to 24 hours, flipping the fish half way during this time. The longer the fish marinates the more flavor it will have.
Preheat the oven to 425°F. Remove the salmon from the marinade, letting any excess to drip away. Discard the sauce. Transfer the salmon to a baking sheet lined with parchment paper and bake for 5-8 minutes or until browned on top. Sprinkle with sesame seeds and serve warm or at room temperature.
To air fry the salmon, preheat the air fryer to 400°F then cook for 5 minutes.

To air fry the salmon, line the basket with parchment paper. Preheat the air fryer to 400°F, then cook for 5 minutes.