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.
- Prep Time 5 min
- Cook Time 8 min
- Marinating Time1 day
- Total Time 13 minutes
- Servings 2
- Calories 469kcal
Ingredients:
- 1 pound salmon fillets, with or without skin
- ¼ cup honey
- 2 tablespoons prepared A Spice Affair Chili Crisp
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- toasted sesame seeds for garnish
Preparation:
- 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.
Notes: To air fry the salmon, line the basket with parchment paper. Preheat the air fryer to 400°F, then cook for 5 minutes.
Nutrition
Calories: 469kcal | Carbohydrates: 39g | Protein: 46g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 669mg | Potassium: 1152mg | Fiber: 0.2g | Sugar: 37g | Vitamin A: 91IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 2mg
Source: https://www.foodiecrush.com/
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