Sheet-Pan Chile Crisp Salmon and Asparagus

By Yasmin Fahr

Updated May 13, 2024

Sheet-Pan Chile Crisp Salmon and Asparagus
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,317)
Comments
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A mixture of chile crisp, soy sauce and honey coats salmon bites that roast alongside scallions and asparagus for a quick and colorful weeknight dinner. While the salmon doesn’t need to be cubed, it’s an easy and enjoyable way to eat it; the bite-size pieces can be served over rice, cooked grains or big salads. Much like a grain bowl component, this recipe is versatile, and works as an add-on or base. Finish it as you’d like: Try some gently torn fresh cilantro, toasted sesame seeds, flaky sea salt, lime slices or an extra drizzle of chile crisp.

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Ingredients

Yield:4 servings 
  • 1tablespoon store-bought or homemade chile crisp, plus more for serving
  • 1tablespoon soy sauce
  • 1teaspoon honey
  • 2pounds skinless, center-cut salmon (1 to 1 ½-inch thick), cut into 1 to 1½-inch cubes
  • 1bunch scallions, light green and white parts thinly sliced (dark greens reserved for another use)
  • 1bunch asparagus, trimmed
  • Kosher salt 
  • 2tablespoons olive oil
  • Cooked grains or salad greens (optional), for serving 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

563 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 48 grams protein; 763 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a large bowl, combine the chile crisp, soy sauce and honey. Add the salmon and sliced scallions; toss to coat.

  2. Step 2

    Add the asparagus to a sheet pan; season with salt and toss with the olive oil until shiny. Add the salmon mixture to the pan, nestling the salmon between spears or on top, if needed. Place any larger cubes near the edges of the pan, so they’ll cook evenly.

  3. Step 3

    Roast in the oven until the salmon is just cooked through and the asparagus crisp-tender, about 12 minutes. Season to taste with salt. Serve with cooked grains or salad greens, if desired.

Ratings

5 out of 5
1,317 user ratings
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Comments

Fearn

What is chili crisp?

Jay

I like cooking salmon after cutting it into cubes. However, when it is cut into cubes, at 400 degrees it is medium or medium rare in about 7-8 minutes. So I would recommend giving the asparagus a head start in the oven before adding the salmon.

Julie

Chili crisp is an infused oil condiment that usually contains crunchy, flavorful bits of peppers, onions or scallions, garlic and other aromatics.

Rick

Easy and excellent! Used half the salmon for the two of us, but my spouse suggested we make more sauce next time even though I had already (thank you, NYT Commenters!) doubled it. Served with rice/almonds pilaf. Recipe riffable - different/more veggies? sherry in the sauce? splash of vinegar? tofu?

Kelly

Loved this, I adjusted the recipe for one, but used all the sauce, would have loved more sauce. Asparagus cooked perfectly in the 15 minutes the salmon was in oven. Sliced my green onions vertically, they were cooked well and more substantial an addition to the dish.

Linda Mahadevan

After years of enjoying Time Cooking, this is my first comment. I made the recipe this evening & it was delicious! The only change I made was doubled the sauce. What a lovely meal & incredibly easy.

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