This Sheet-Pan Chili Crisp Salmon is one of those effortless dishes that feels bold and exciting while still being incredibly easy to pull together. The salmon bakes up tender and flaky, coated in a glossy marinade that balances salty soy sauce, sweet honey, and the savory heat of chili crisp. As it cooks, the flavors concentrate and lightly caramelize, especially during the quick broil at the end.
Placing the green beans underneath the salmon is the move! They soak up the extra marinade as everything cooks, turning into a flavorful side rather than an afterthought. The same sweet-spicy sauce that coats the salmon also infuses the beans. It’s a true one-pan meal where nothing goes to waste.
If you don’t have green beans on hand, feel free to use broccoli florets, asparagus, snap peas, or even sliced bell peppers. They all roast at a similar pace. For heartier options, thinly sliced carrots or baby bok choy are great choices. Just keep the pieces uniform so they cook evenly under the salmon. No matter the vegetable, the chili crisp marinade ties everything together.
What Vegetables Can I Cook With the Salmon?
This chili crisp salmon is incredibly versatile, and nearly any quick-roasting vegetable can be swapped in to soak up the flavorful marinade. I love to use green beans, but here are some good substitutes:
- Broccoli florets
- Asparagus
- Sugar snap peas
- Bell peppers (sliced)
- Baby bok choy (halved)
- Zucchini or yellow squash
- Thinly sliced carrots
- Brussels sprouts (halved or thinly sliced)
Sheet-Pan Chili Crisp Salmon
- Total Time: 5 minutes
Ingredients
- 1 lb salmon
- 10 oz green beans
- 1/3 cup soy sauce (or tamari for gluten-free)
- 3 tbsp honey
- 2 tbsp chili crisp
- 3/4 tsp black pepper
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the soy sauce, honey, chili crisp, and black pepper until well combined.
- Place the green beans in a large dish, then set the salmon on top. Reserve 1/4 cup of the marinade for finishing, and pour the rest of the marinade over everything, tossing gently to coat.
- You can cook the salmon immediately, but I recommend marinading for at least 30 minutes (or overnight!).
- Spread the green beans out on the prepared baking sheet and place the salmon on top, skin-side down if applicable.
- Bake for 10 minutes, until the salmon is just starting to cook through.
- Switch the oven to broil and broil for 2 minutes, keeping a close eye to prevent burning.
- Brush the salmon with the reserved marinade and serve immediately.
- Prep Time: 5 minutes
Nutrition
- Serving Size: 2-3
0 Comments