Chili Crisp Salmon
When you think of salmon, you might picture a quick sear in a hot pan or a delicate bake in the oven—but this crockpot chili crisp salmon is here to change the game. Slow-cooking the fish infuses it with layers of savory heat from the chili crisp, creating a melt-in-your-mouth texture you can’t get any other way. With minimal prep and a hands-off cooking process, this recipe delivers bold flavor without the fuss, making it perfect for busy weeknights or a cozy weekend dinner.
Why you’ll love this chili crisp salmon
- Effortless Flavor – Just toss it in the slow cooker and let the chili crisp infuse deep, bold, and savory heat into tender salmon.
- Healthy Meets Comfort – High in protein and omega-3s, it’s a nourishing meal that still tastes indulgent.
- Versatile & Crowd-Pleasing – Pairs perfectly with rice, noodles, or veggies, making it weeknight-friendly yet impressive enough for guests.
Here’s what you’ll need to make it
- Slow Cooker
- Knife
- Cutting Board
That’s it!
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Ingredients & substitutions
- 5 lbs Salmon
- 1/2 cup Chili crisp
- 1/4 cup Soy sauce
- 1/8 cup Sriracha
- 1/4 cup Honey
- 1 jalapeno diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic
- 8 ounces Cooked Rice I used Kaizen rice for added protein and fiber
- 2 green onions chopped
- sesame seeds
How to make this slow cooker salmon
Step 1. Place salmon, spices, chili crisp, soy sauce, sriracha, jalapeño and honey in the slow cooker. Cover and let cook for about 2 hours on low.
Step 2. While the salmon cooks, make your rice as directed. Drain and set aside
Step 3. Chop your green onions, set aside.
Step 4. Once the salmon is cooked, stir it so it breaks apart in the slow cooker. Add your cooked rice and stir again.
Step 5. Add your chopped green onions and sesame seeds.
Step 6. Mix together mayo and sriracha to make your spicy mayo.
Step 7. Divide into 8 servings, top with more green onions, sesame seeds and spicy mayo.
FAQs about slow cooker salmon
Yes! Salmon cooks beautifully in a slow cooker. It turns out tender, moist, and flavorful when cooked on low heat. Just be careful not to overcook, since salmon cooks faster than most proteins.
On the LOW setting, salmon typically takes 1.5 to 2.5 hours, depending on thickness. On HIGH, it can be ready in about 1 hour.
Both work, but leaving the skin on helps the salmon hold its shape during cooking and adds extra flavor. You can easily remove the skin after cooking if preferred.
More slow cooker recipes
Chili Crisp Salmon
Equipment
- 1 slow cooker
- 1 Knife
- 1 Cutting board
Ingredients
- 1.5 lbs Salmon
- 1/2 cup Chili crisp
- 1/4 cup Soy sauce
- 1/8 cup Sriracha
- 1/4 cup Honey
- 1 jalapeno diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic
- 8 ounces Cooked Rice I used Kaizen rice for added protein and fiber
- 2 green onions chopped
- sesame seeds
Instructions
- Place salmon, spices, chili crisp, soy sauce, sriracha, jalapeño and honey in the slow cooker. Cover and let cook for about 2 hours on low.
- While the salmon cooks, make your rice as directed. Drain and set aside
- Chop your green onions, set aside.
- Once the salmon is cooked, stir it so it breaks apart in the slow cooker. Add your cooked rice and stir again.
- Add your chopped green onions and sesame seeds.
- Mix together mayo and sriracha to make your spicy mayo.
- Divide into 8 servings, top with more green onions, sesame seeds and spicy mayo.
