This Chili Crisp Salmon is the easiest dinner you'll ever make and it's so flavorful! It has just 2 ingredients and takes 20 minutes to make. I'm serving it with rice, sliced cucumber, and pickled red onion, but it's also delicious with roasted veggies, in salads, wraps, tacos, and more!
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Why You'll Love This Chili Crisp Salmon
THE easiest dinner - This recipe has just 2 ingredients and takes about 20 minutes to make. It really doesn't get easier than this! Just brush the salmon with the chili oil, and it's ready to be roasted.
Packed with flavor - Don't let the short ingredient list fool you! I highly recommend roasting the salmon with this Okazu Chili Miso Oil. It has it all! It's garlicky, umami, spicy, and just so flavorful. I use the mild version, which allows me to add more without making the salmon overly spicy.
Ingredients
- Salmon - You can use any salmon variety you like most! The most common ones are Atlantic, Pink, Coho, wild Sockeye, and Chinook salmon. I usually get organic Atlantic salmon. It's tender and juicy, and most commonly available. The cooking time will vary based on the variety you use and how big the cut is. For example, Sockeye salmon cooks faster than Atlantic salmon, so it's much easier to dry out because it's drier to begin with.
- Miso chili paste - I really like the Okazu Mild Chili Miso Paste, so that's what I used for this recipe! It has sesame oil, tamari, garlic, miso, chili powder, and a little bit of cane sugar. It's packed with flavor and only mildly spicy. You can usually find it at Whole Foods or other health food stores and Amazon, but if you can't, any other chili crisp oil will also be great; you'll just need to use a little less of it. Another popular brand is Momofuku Chili Crunch Oil.
Variations and Substitutions
- Garlic powder - This one is optional, but I like dusting the salmon with a little bit of garlic powder for more flavor. You can also add a little bit of onion powder if you like.
- Sides - I served the salmon with fluffy basmati rice, a simple cucumber sesame salad similar to my Cucumber Mango Salad, and Quick Pickled Red Onions. You can serve it with practically anything! Check out more ideas under serving suggestions below!
- Fresh herbs - Serve the salmon with a sprinkle of finely chopped fresh herbs like chives, parsley, or cilantro to add more flavor and freshness.
Step-by-Step Instructions
- Preheat your oven to 400F and line a rimmed baking sheet with parchment paper.
- Pat the salmon dry with paper towels and place it on the baking sheet.
- Spoon the chili miso paste (or chili crisp on the salmon and sprinkle with garlic powder if using.
- Rub it into the salmon with your hands on both sides.
- Lay the salmon on the baking sheet skin side down if your salmon is skin-on.
- Roast in the preheated oven for 10-12 minutes for individual fillets or 15-15 for a large piece (see notes).
- Serve with rice, cucumber salad, or anything else. Enjoy!
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Tips & Tricks!
- Don't overcook it - Overcooked salmon will be tough, rubbery, and dry. A good way to test if it's done is if you press down gently on the tallest part of the salmon; it should feel firm. If it's soft and bounces back, it still needs a couple of minutes in the oven. When you flake it using a fork, it should easily fall apart when it's done, but still be juicy in the middle.
Serving Suggestions
- Rice or quinoa bowls - My favorite way to serve the salmon is over basmati rice and a simple side salad. You can either keep your rice plain or try this Herb and Garlic Rice or my Coconut Lime Rice. In these photos, I made a simpler version of my Cucumber Mango Salad without the mango and topped it with some Pickled Red Onions.
- Salads - You can toss the salmon into practically any salad, either warm right after you roast it, or cold from the fridge when you have leftovers. It's delicious with cucumber, peppers, tomatoes, red onion, kale, romaine, or roasted veggies. Try it in this Mediterranean Salmon Salad or this Salmon Kale Salad! It would also be a great addition to this Cucumber Couscous Salad.
- Hot sides - If you want to serve with warm sides, try these Rosemary and Garlic Roasted Potatoes or these Crispy Roasted Sweet Potatoes. It would also be delicious with these Roasted Frozen Green Beans!
- Wraps, tacos, sandwiches - I've used this salmon in my Salmon Lettuce Wraps, but it would also be delicious in tacos, sandwiches, or burritos!
- Breakfast - This may not be your first thought when you think of roasted salmon, but trust me, if you end up with leftovers, it's so good with scrambled eggs, toasted sourdough, and avocado in the morning! You can even toss it into the pan with your scrambled eggs as I did in this Smoked Salmon Scrambled Eggs recipe!
Storing and Reheating
Store any leftover salmon in an airtight container in the fridge for 1-2 days.
You can eat it both cold, straight from the fridge (in salads, wraps, or sandwiches), or warm it back up. I recommend doing this in the oven preheated to 350F, either in a small baking dish or on a small baking sheet lined with parchment paper.
The reheating time will vary depending on how big your piece of salmon is. I recommend at least 5 minutes for a smaller piece.
Alternatively, you can also reheat it in a non-stick pan with a little bit of oil or water, or in the microwave.
FAQs
You can if you have an extra 10 minutes, but I don't find it necessary. I usually don't because I don't want to wait.
More Salmon Recipes
If you want to try even more salmon recipes (I linked several in the serving suggestions paragraph), check out the four below! The creme fraiche pasta is my favorite! Head over to Fish and Sea Food to see all the latest ones!
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Have you tried this Chili Crisp Salmon? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Chili Crisp Salmon
This Chili Crisp Salmon is the easiest dinner you'll ever make and it's so flavorful! It has just 2 ingredients and takes 20 minutes to make. I'm serving it with rice, sliced cucumber, and pickled red onion, but it's also delicious with roasted veggies, in salads, wraps, tacos, and more!
- Total Time20 minutes
- Yield3-4 1x
- DietGluten-Free
Ingredients
- 16-20 oz raw Atlantic salmon
- 1 tbsp Okazu Chili Miso Paste or a Momofuku Chili Crunch (or other chili crisp oil)
- ½ tsp garlic powder (optional)
- Optional serving suggestions: cucumber salad (see notes), Coconut Lime Rice, Cucumber Mango Salad, boiled edamame, avocado, Cucumber Couscous Salad, Quick Pickled Red Onion
Instructions
- Preheat your oven to 400F and line a rimmed baking sheet with parchment paper.
- Pat the salmon dry with paper towels and place it on the baking sheet.
- Spoon the chili miso paste (or chili crisp on the salmon and sprinkle with garlic powder if using.
- Rub it into the salmon with your hands on both sides.
- Lay the salmon on the baking sheet skin side down if your salmon is skin-on.
- Roast in the preheated oven for 10-12 minutes for individual fillets or 15-15 for a large piece (see notes).
- Serve with rice, cucumber salad, or anything else. Enjoy!
Notes
Cucumber salad: 2-3 small cucumbers (sliced or diced), 2 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame seeds. Toss everything together in a bowl and serve.
Different cooking times: The cooking time may vary based on the size and thickness of your salmon as well as the variety. Wild sockeye salmon tends to cook the quickest and will only need 8-10 minutes. If you have individual portions of Atlantic or any other pink salmon, they will roast in about 10-12 minutes. If you have one big piece of salmon, cook it for 15-17 minutes.
Storing: Store any leftover roasted salmon in an airtight container in the fridge for 1-2 days. Reheat in a non-stick pan on the stove or in the oven at 350F until warmed through.
The nutritional facts are only an estimate. The exact carbs and sodium will very based on the chili crisp or chili miso paste you use.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner, Main Dish
- Method: Oven
- Cuisine: American
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