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BLACKLAND RECIPE

Garlic Shallot Chili Crisp Salmon

Roasted salmon gets a glossy finish of citrus, honey, and BLACKLAND Garlic Shallot Chili Crisp. The glaze goes on near the end, leaving the fish tender and the crisp's shallot-rich texture distinct.
Total time
22 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Garlic Shallot Chili Crisp
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A glazed salmon fillet topped with chopped green onions and chili crisp, resting on a dark ceramic plate alongside a fork and background elements including a bowl of chili and orange slices.

Ingredients

  • 4 skin-on salmon fillets (5 to 6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp
  • 1 tablespoon honey
  • 1 tablespoon fresh orange juice
  • 2 scallions, sliced

Instructions

  1. Heat the oven to 425°F. Place salmon skin-side down on a parchment-lined sheet pan. Rub with olive oil and salt.
  2. Roast for 7 minutes. Stir BLACKLAND Garlic Shallot Chili Crisp, honey, and orange juice together.
  3. Spoon the mixture over salmon and roast until the salmon reaches 145°F at the thickest part, or until opaque and it flakes easily with a fork, 3 to 5 minutes more.
  4. Rest 2 minutes and finish with scallions.

Serving and finishing note

Serve with steamed rice and quickly sautéed greens.