Chili Crisp Hot Honey Glazed Salmon Bowls

• •4 salmon fillets, skin-on (about 6 oz each)
• •0.5 teaspoon kosher salt
• •0.3 teaspoon black pepper, freshly cracked
• •1 tablespoon avocado oil or vegetable oil
• •0.3 cup hot honey
• •2.5 tablespoon chili crisp oil (including crunchy bits)
• •2 tablespoon low-sodium soy sauce
• •3 tablespoon rice vinegar, divided
• •2 cloves garlic, finely grated
• •1 teaspoon fresh ginger, finely grated
• •3 cups jasmine rice, cooked and warm
• •2 medium Persian cucumbers, thinly sliced
• •1 teaspoon granulated sugar
• •1 cup shelled edamame, thawed or steamed
• •2 medium ripe avocados, sliced
• •3 stalks scallions, thinly sliced
• •1 tablespoon toasted sesame seeds
• •3 tablespoon Japanese Kewpie mayonnaise
• •1 tablespoon sriracha

Instructions

1. 1

   Make the quick-pickled cucumbers: In a small bowl, toss the sliced Persian cucumbers with 2 tablespoons of rice vinegar, sugar, and a pinch of salt. Set aside at room temperature to pickle, stirring occasionally.

2. 2

   Prepare the spicy mayo: In a small ramekin, stir together the Kewpie mayonnaise and sriracha until smooth. Set aside.

3. 3

   Mix the glaze: In a separate bowl, whisk together the hot honey, chili crisp, soy sauce, remaining 1 tablespoon of rice vinegar, grated garlic, and grated ginger until thoroughly emulsified.

4. 4

   Prep the salmon: Pat the salmon fillets completely dry with paper towels. Season both sides evenly with the kosher salt and black pepper.

5. 5

   Sear the salmon: Heat avocado oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets flesh-side down and sear undisturbed for 4 minutes until golden and crisp. Flip fillets so they are skin-side down.

6. 6

   Glaze and caramelize: Pour half of the hot honey chili crisp glaze directly over the salmon fillets in the pan. Reduce heat to medium-low and spoon the bubbling glaze continuously over the fillets for 3 to 4 minutes, until the salmon is cooked through and the glaze is sticky and lacquered. Remove skillet from heat.

7. 7

   Assemble the bowls: Divide the warm jasmine rice evenly among 4 wide shallow bowls. Top each with a glazed salmon fillet, quick-pickled cucumbers, steamed edamame, and sliced avocado.

8. 8

   Garnish and serve: Drizzle the remaining fresh glaze and spicy mayo over each bowl. Finish with a scatter of sliced scallions and toasted sesame seeds. Serve immediately.

Chef's Tips

• 💡For an air fryer method: Air fry seasoned salmon at 400°F (200°C) for 7 minutes, brush generously with the glaze, and air fry for an additional 2 to 3 minutes until caramelized and bubbling.
• 💡Adjust the heat by modifying the amount of chili crisp sediment versus oil used in the glaze; use more crunchy sediment for maximum spice and texture.
• 💡Ensure the salmon skin is completely dry before searing to achieve maximum crispiness.