In case you needed another great recipe to use your jar of mayonnaise, oh-wait…
In case you needed another great recipe to use your jar of chili-crisp… yeah…
Ingredients
- 2 lb salmon fillet
- ¼ c. mayonnaise
- 2 Tbsp chili-crisp (lao gan ma)
- 2 Tbsp honey
- 1 lemon zest
Directions
- Heat oven to 375 F degrees with the rack set in the center position.
- Season the salmon with salt and pepper and place skin-side down (if it has a skin) in a baking dish that fits it snugly (if possible). Set aside.
- In a small bowl, mix together the mayonnaise, chili-crisp, honey and zest of one lemon. Spread the mayonnaise mixture evenly on top of the salmon.
- 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, about 15 to 25 minutes.
- Spoon any glaze that has run off back onto the salmon and serve.
