Recipes
Salmon
- 1 center-cut, skin on or off salmon fillet (2 pound)
- kosher salt, to taste
- freshly ground black pepper, to taste
Glaze
- 0.25 cup mayonnaise
- 2 tablespoon chile crisp
- 2 tablespoon honey
- 1 teaspoon lemon zest, grated from 1 medium lemon
Preheat the Oven: Heat the oven to 375°F (190°C) with the rack set in the center position.
Season the Salmon: Place the salmon fillet (1, 2 pounds) in a baking dish that fits it snugly (about 8-by-12 inches or 9-by-13 inches). Season both sides with kosher salt and freshly ground black pepper. Place the salmon skin-side down (if the skin is intact) and set aside.
Make the Glaze: In a small bowl, combine the mayonnaise (1/4 cup), chile crisp (2 tablespoons), honey (2 tablespoons), and lemon zest (1 teaspoon). Stir well to create an even paste. Taste the mixture and adjust with extra chile crisp for heat or honey to balance the spice, if desired. Spread the mayonnaise glaze evenly over the top of the salmon.
Bake and Serve: Transfer the salmon to the oven and bake until the thickest part flakes easily when tested with a paring knife and the glaze is bubbling gently along the edges, (depending on the thickness of the fillet). Spoon any glaze that has rendered into the baking dish back over the salmon, then serve warm.