Chile Crisp And Honey Roasted Salmon Recipe by Ricardo
Cooking Instructions 30 minutes 1 Heat oven to 375 degrees with the rack set in the center position. 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 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 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. 1 Heat oven to 375 degrees with the rack set in the center position. 1 Heat oven to 375 degrees with the rack set in the center position. 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. 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 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. 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 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gyoza (japanese dumplings) Corn Dip Braised Pork Belly & Quail Eggs w/ Bamboo Shoots | Thịt Kho Trứng Măng Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Lemon Syrup | Winter with Lemons | A Fresh & Flavorful Citrus Spice 🍋 Gyoza (japanese dumplings) Corn Dip Braised Pork Belly & Quail Eggs w/ Bamboo Shoots | Thịt Kho Trứng Măng Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Lemon Syrup | Winter with Lemons | A Fresh & Flavorful Citrus Spice 🍋 Pumpkin Cupcakes Jaggery Sesame Modak OATS Modak Plum chutney Smoked Chili Corn Dip The Best Sunday Brunch with Kitchenla Creamy Potato & Scallion Spread Sweet & Tangy Plum Chautney Kesar Mawa Modak - Favourite Bhog of Bappa Pumpkin Cupcakes Jaggery Sesame Modak OATS Modak Plum chutney Smoked Chili Corn Dip The Best Sunday Brunch with Kitchenla Creamy Potato & Scallion Spread Sweet & Tangy Plum Chautney Kesar Mawa Modak - Favourite Bhog of Bappa