Chili Crisp BBQ Salmon with Panko Crust Recipe

Servings: 6

This salmon is all about layers of flavor! First, we season the fish and brown it in a skillet. Next, we slather it in a flavor-packed sauce that not only enhances the dish but also acts as the glue for a crunchy topping of seasoned breadcrumbs, scallion whites, and lemon zest. Easy to prepare and bursting with flavor, this dish packs a delicious punch!

Serve with white rice cooked in vegetable broth or chicken stock or bone broth.

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

For The Sauce:

½ cup Kewpie mayonnaise
2 tablespoons oyster sauce
2 tablespoons chili crisp or extra spicy chili crisp
2 tablespoons ketchup
1 tablespoons smoked soy sauce
2 tablespoons toasted sesame oil

For The Panko Breadcrumb Topping:

1 cup panko
Finely chopped scallions, small bunch, whites in bread crumbs and greens reserved for garnish
1 tablespoon lemon zest

For The Salmon:

6 pieces about 8 ounces each fresh salmon with skin - pat dry with paper towel
Salt and pepper or seafood seasoning
2 tablespoons neutral oil

toasted sesame seeds for garnish, optional

Directions

For The Sauce:

Whisk up sauce in a bowl.

For The Panko Breadcrumb Topping:

Combine ingredients in a bowl and reserve.

For The Salmon:

Preheat the oven to 400 F.

Pat fish dry.

Season fish on both sides with salt and pepper or seafood seasoning.

Heat neutral oil in a cast iron pan over medium high heat. Transfer seasoned fish to a hot skillet and place them skin side down in the skillet. Cook skin side down for 4-5 minutes. Flip the fish over and continue to cook for about 1 to 2 minutes on the second side.

Remove the fish from the skillet and arrange them skin side down on an oven safe baking sheet.

Slather fish with the prepared sauce and top the sauce with the seasoned breadcrumbs, with your hands gently packing them down a bit, on top of the fish.

Transfer to the oven and cook for about 8-10 minutes more, or until fish is cooked through to desired doneness.

Garnish with greens of scallions and a sprinkle of toasted sesame seeds. Serve with rice and lemon wedges.