Cooking with Blobby

For the most part, Mondays are 'salmon night' for dinner. Usually in the air fryer.

When I started that, I used a rub that for a while seemed ok, but I tired of it quickly - making it and eating it. 710 liked it though. 

Mostly, I just use olive oil, salt and pepper anymore. 

But I saw a recipe for a baked version with a 'glaze' (for lack of a better word) that goes on top. Normally when I use the oven, I just do it on a sheet surrounded by broccoli which roasts perfectly with the fish. 

Anyhoo......I tried a new version this last Monday: Chile Crisp and Honey Roasted Salmon.

I like Chile Crip, so, why the hell not, right? The trick is to get the right chile crisp, or make your own. 

Ingredients are few, and prep is pretty easy. All can be done while the oven preheats. 

Let's do it!

Ingredients 

Yield: 6 servings (I cut everything in half and it yielded two servings)

1 (2-pound) salmon fillet (skin on or off), preferably center cut (I took the skin off)

Salt and pepper 

¼ cup mayonnaise 

2 tablespoons chile crisp 

2 tablespoons honey 

Grated zest from 1 medium lemon 

Preparation 

Step 1 Heat oven to 375 degrees with the rack set in the center position. 

Step 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. 

Step 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. 

The pieces on the left broke off with the pulling of the skin. I still baked them. It was a good treat for Shep. No sauce for him. 

Step 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.

I looked pretty. It tasted ok. The salmon was cooked wonderfully. 710 got heat from the chile crisp - I did not. I picked up on the lemon zest. 

I was hoping for more spice. I used a mild chile crisp, maybe I need a hotter one - though again, 710 tasted and felt it. Maybe my spice receptors have taken a beating over the last years. 

This seems more of a fall / winter thing. I don't normally fire up the oven in summer. While I did serve with a salad, broccoli would have been good as the side.