This Plancha Grilled Chili Crisp Salmon is about to become one of your new favorite meals. With just the right amount of spice from the Chili Crisp Sauce combined with the perfection of cooking a salmon fillet on a plancha skillet on the green egg - it really doesn't get much better than this. While it's easy enough to pull together for a weeknight dinner, it's also fancy enough to be your go-to easy entertaining recipe.
This big green egg salmon recipe combines the concept of Plancha Grilling, which is popular in Spanish and Latin American cuisines, with the bold flavors of chili crisp sauce, which has its origins in Chinese cuisine. The fusion of techniques and flavors creates a unique and delicious dish. This is going to become your favorite recipe for salmon.
- Fresh Salmon, Cut into 3-4 Filets - Fresh salmon is recommended for the best flavor and texture. However, if using frozen salmon, ensure it's properly thawed before cooking.
- Avocado Oil or Olive Oil
- Sea Salt - used to season the filets before we grill them.
- Cracked Pepper - also used to season the filets before we toss them on the grill.
- Toasted sesame oil - adds a toasty, smoky flavor to the dish
- Honey - this will help carmalize the filets. You can also use brown sugar or maple syrup if you don't have honey.
- Soy Sauce - adds to the rich flavor of the meal.
- Fresh garlic, grated - we're going to be mixing this into the sauce and spreading it onto the filets while they're on the grill.
- Chili Crisp - If you haven’t tried chili crisp or chili onion crunch before, it’s a condiment made from dried chili pepper infused in oil with other ingredients, such as spices, onions, shallots, or sichuan pepper. Our favorite brand is Fly By Jing.
Step 1: Preheat the Green egg and the Plancha Griddle. We recommend preheating to a medium high heat temperature of 350 - 400F.
Step 2: Make the sauce by combining toasted sesame oil, honey, soy sauce, fresh garlic and Chili Crisp.
Step 3. Season the filets - place them on a baking tray and season with a little olive oil or avocado oil, sea salt and cracked pepper. (You can also add a squeeze of lemon juice.)
Step 4: Sear salmon on the Plancha, flesh side down until a crispy crust forms (3-4 minutes). Flip filets skin side down and begin coating with the Chili Crisp mixture. Continue cooking and coating until desired internal temperature (between 135-145F).
Hint: If you don't have a Plancha, you can use a large cast iron skillet.
Cooking Time: The key to achieving that perfect Plancha Grilled Chili Crisp Salmon lies in the art of timing. Once your salmon fillets are sizzling away on the Plancha or skillet, you'll want to give them around 3-4 minutes on each side. Of course, thicker fillets may require a few extra minutes to reach their delightful flakiness. Keep an eye on that salmon—when it turns opaque and flakes easily with a fork, it's ready to shine on your plate.
Make it Gluten-Free: This is an easy recipe to make gluten-free - just be sure to use a gluten-free soy sauce (you can substitute Tamari sauce if necessary) and be sure to use a gluten-free Chili Crisp.
Make it Dairy Free: Great news! This is already dairy-free.
Optional Ingredients: Personalize your Plancha Grilled Chili Crisp Salmon by exploring additional ingredients or toppings. Consider garnishing with a squeeze of fresh lime juice for a citrusy twist or sprinkling crushed nuts like almonds or peanuts for added crunch and depth of flavor.
While this equipment is not required, we think it adds to the dish's overall flavor.
Big Green Egg Grill - If you don't already own one, you should buy one immediately. The Big Green Egg is a brand of Kamado-style charcoal grill and smoker. It's known for its distinctive egg-shaped design, which provides excellent heat retention and distribution, making it suitable for various cooking methods.
Plancha - A plancha griddle is a flat cooking surface, typically made of cast iron, steel, or another heat-retaining material. It's used for cooking food at high temperatures and is commonly used in Spanish and Latin American cuisines. The flat surface allows for even heat distribution and creates a seared and caramelized exterior on foods. (We like this one.)
Don't fret if you don't have a Plancha or a large cast iron skillet at your disposal. This sensational salmon can adapt to different cooking domains with ease. If your grill isn't the legendary Big Green Egg, a trusty gas or charcoal grill will work just as well. And for those indoor chefs, your stovetop can also be your culinary canvas. The essence of this recipe is in the technique and the Chili Crisp magic, so feel free to explore your kitchen's options.
Be sure to get the plancha nice and preheated before adding the salmon. This will help sear the salmon!
This is going to taste best if you eat it after cooking, but you can also store it in an airtight container in the fridge for 3-5 days.
WHAT IS CHILI CRISP?
Chili crisp, also known as chili oil sauce or spicy chili crisp, is a popular Chinese condiment that has gained popularity both within China and internationally. It's a flavor-packed sauce made from a combination of various ingredients, including chili peppers, oil, aromatics, and sometimes additional spices.
Chili crisp offers a dynamic flavor profile that includes heat from the chili peppers, a rich umami quality from the aromatics, and a pleasant crunch from any added crispy components. The combination of spicy, savory, and slightly smoky flavors makes it a versatile and beloved condiment.
Chili crisp is incredibly versatile and can be used in various ways, such as:
- As a dipping sauce for dumplings, noodles, or other snacks.
- As a condiment for rice, noodles, stir-fries, and grilled meats.
- As a flavor enhancer for soups, stews, and sauces.
- As an ingredient to add depth of flavor to various dishes, both traditional and modern.
While this salmon is undoubtedly the star of the show, it loves to share the spotlight with some stellar sidekicks. Consider serving it over a bed of fluffy rice, which soaks up the tantalizing Chili Crisp sauce. For a veggie boost, fresh green beans on the side add a crisp, green contrast. Don't hesitate to get creative; a zesty salad, some roasted vegetables, or a drizzle of citrusy sauce can elevate your dining experience to a whole new level.
Fresh salmon is recommended for the best flavor and texture. However, if using frozen salmon, ensure it's properly thawed before cooking.
Preheat the plancha grill to medium-high heat (around 375-400°F or 190-200°C). You can use a grill thermometer or gauge the heat by holding your hand a few inches above the grill; if you can only keep your hand there for a few seconds, it's at the right temperature.
Depending on the thickness of the salmon fillet, cook it for about 3-4 minutes on each side. Thicker fillets might require a few extra minutes. The salmon should be opaque and flake easily with a fork.
While chili crisp sauce has a unique flavor, you can experiment with other chili-based sauces or condiments if desired. Just be mindful of their spiciness and overall flavor profile.
To maintain flavor and texture, store leftover cooked salmon in an airtight container (even a ziploc bag will do) in the refrigerator. It's best to consume leftovers within 2-3 days.
- 1.5 Lb salmon, cut into 3-4 Filets
- ½ teaspoon avocado oil or olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon cracked pepper
- 1 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1-2 cloves garlic, grated
- 2 teaspoons chili crisp, such as Fly By Jing
- Preheat the Plancha or skillet to medium-high heat 350-400F.
- Combine the sesame oil, honey, soy sauce, garlic and chili crisp to create a Chili Crisp Mixture.
- Season the salmon filets with avocado or olive oil, salt & pepper.
- Sear Salmon on the Plancha, flesh side down until a crispy crust forms (3-4 minutes).
- Flip the salmon skin side down and begin coating the entire surface of the salmon with the Chili Crisp mixture.
- Continue cooking and coating until desired internal temperature (between 135-145F).
- Remove filets from the skin and serve over rice with a side of fresh green beans.
- Prep Time: 5 min
- Cook Time: 8 min
Hi! We're Amy + Tommy, and we're Two Who Cook!
A Southern boy married to a Midwestern girl for more than 20 years, and we know our way around the kitchen. Follow along for all of our favorite, easy recipes that you can make in your kitchen and on your grill. Follow us on Instagram here!