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Smoked Chili Salmon – The Ultimate Guide to a Bold & Healthy Seafood Feast

Smoked Chili Salmon

This fiery, rich, glossy Smoked Chili Salmon has become a go-to when craving a healthy, bold seafood meal that feels gourmet but is simple to make. It’s a flavor-packed twist on traditional salmon dishes, made with a savory chili crisp glaze that’s smoky, spicy, and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Glaze
  • 2 fillets salmon fillet skin-on if preferred
  • 2 tbsp chili crisp oil
  • 1 tbsp soy sauce low-sodium preferred
  • 1 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tsp sesame oil
  • 1 tsp honey

Equipment

  • Oven
  • Baking Tray
  • Brush
  • Smoker (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
  2. In a small bowl, combine chili crisp oil, soy sauce, garlic, smoked paprika, sesame oil, and honey to make the glaze.
  3. Place the salmon fillets skin-side down on the tray. Brush the fillets generously with the glaze.
  4. Bake in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. Optional: For a deeper smoky flavor, cook the salmon in a smoker instead of the oven, following your smoker's salmon settings.
  6. Serve hot with rice, vegetables, or inside wraps and salads.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be served cold in salads or reheated gently. This dish is perfect for meal prep and flexible with sides like jasmine rice, quinoa, or roasted vegetables.