Sheet-Pan Chile Crisp Salmon and Asparagus

Updated May 13, 2024

Time Requirements

  • Total Time: 20 minutes

  • Prep Time: 5 minutes

  • Cook Time: 15 minutes

Ingredients (Serves 4)

  • 1 tablespoon store-bought or homemade chile crisp (plus extra for serving)

  • 1 tablespoon soy sauce

  • 1 teaspoon honey (or hot honey, for a spicy-sweet profile)

  • 2 pounds skinless, center-cut salmon (1–1.5-inch thick), cut into 1–1.5-inch cubes

  • 1 bunch scallions (light green/white parts thinly sliced; dark greens reserved for other use)

  • 1 bunch asparagus, trimmed and cut into 2-inch lengths (or thirds, based on spear size)

  • Kosher salt to taste

  • 2 tablespoons olive oil

  • Cooked grains or salad greens (optional, for serving)

Preparation Instructions

Step 1: Marinate the Salmon

In a large bowl, combine the chile crisp, soy sauce, and honey. Add the cubed salmon and sliced scallion whites/greens (light parts only); toss gently to ensure even coating. Let marinate for 2–3 minutes while preparing the asparagus (minimal marinating time is ideal for quick results).

Step 2: Prep the Asparagus and Sheet Pan

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper (recommended for easy cleanup). On the pan, spread the asparagus spears. Season with a pinch of kosher salt and toss with olive oil until evenly coated (asparagus should glisten slightly).

Step 3: Roast the Asparagus (Critical for Texture)

Preheat the asparagus for 3 minutes in the oven. This head start ensures the asparagus becomes crisp-tender while the salmon finishes cooking, preventing overcooking the salmon.

Step 4: Add and Roast the Salmon

After the asparagus has roasted for 3 minutes, spread the marinated salmon cubes over the asparagus. Nestle larger cubes near the pan edges (to avoid uneven cooking) and smaller pieces in the center. Return the pan to the oven and roast for 12–15 minutes.

Step 5: Finish and Serve

Remove the pan from the oven when the salmon reaches an internal temperature of 145°F (63°C) and the asparagus is crisp-tender. Season with additional kosher salt to taste. Let rest for 1 minute to allow flavors to meld. Serve immediately with cooked grains (e.g., quinoa, black rice) or fresh salad greens, drizzled with extra chile crisp for texture.

Pro Tips (From Community Feedback)

  • Asparagus Head Start: To prevent undercooking the asparagus, preheat it for 3 minutes alone—this balances the cooking times, ensuring the salmon remains juicy.

  • Marinade & Sweetness: Swap honey for hot honey for a spicy-sweet twist; use less honey if avoiding added sugars.

  • Flexible Add-Ins: Add gnocchi, cherry tomatoes, or cauliflower rice to the pan for a heartier meal—toss them with the asparagus before adding salmon.

  • Salmon Doneness: For fattier salmon, reduce cooking time to 10–12 minutes; for leaner cuts, roast for 14–15 minutes to avoid dryness.

  • Scallion Utilization: Save dark green scallion tops for garnishing scrambled eggs, soups, or stir-fries to reduce food waste.

Key Notes

Chile crisp is an aromatic, crunchy oil condiment typically containing peppers, garlic, and scallions—use it sparingly for flavor without overpowering the dish. This recipe prioritizes efficiency, leveraging a single sheet pan for minimal cleanup.