Healthy Recipe, Chile Crisp and Honey Roasted Salmon

The key ingredient here is chile crisp — that crunchy, spicy, infused-oil condiment from China that’s become an internet sensation lately. You mix it with mayo and honey to tame the heat, then slather it over your fillet. For crispy skin and even cooking, heat your pan in a screaming-hot oven, then immediately reduce the heat as soon as you add the fish and pop it in the oven. Serve it with rice or potatoes and a simple salad or green veggie, and your feast is complete. Serves 4. – Susan Puckett

Ingredients

• ¼ cup mayonnaise
• 2 tablespoons chile crisp (mild or hot)
• 2 tablespoons honey
• 1 (1 ½ pound) skin-on salmon fillet, preferably center cut
• Salt and pepper
• Lemon wedges for serving

Instructions

1. Set a rack in the lower third of the oven. Line a rimmed sheet pan with aluminum foil (or spray with nonstick cooking spray), place the empty pan on the rack, and heat the oven to 500 degrees. 
2. In a small bowl, stir together the mayonnaise, chile crisp, and honey. 
3. Carefully remove the hot pan from the oven and set the salmon on it, skin-side down. Return it to the oven and immediately reduce the temperature to 275 degrees. 
4. Roast until the salmon is opaque and flakes easily with a fork, 8 to 12 minutes, depending on the thickness of the fillet. Serve with lemon wedges. 

Susan Puckett is an Atlanta-based food writer and cookbook author.

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