This flavorful weeknight winner is from our friend Lidey Heuck's book Cooking in Real Life: Delicious & Doable Recipes for Every Day, which you can grab here.

When time is of the essence—which, really, is most nights—it’s helpful to have
a few go-to dishes that come together in just a few minutes and don’t require
a scavenger hunt at the grocery store. This salmon recipe is one I make often,
knowing I have all the ingredients except the salmon waiting for me at home.
The secret ingredient is a jar of Momofuku’s Chili Crunch—a crunchy,
spicy, saucy condiment inspired by Chinese chili oil and Mexican salsa macha.
Mixed with honey and a splash of vinegar, it makes a spicy, flavor-packed glaze
that really stands up to salmon’s rich flavor. My friend Marguerite has worked
at Momofuku for over ten years and always beings us a fresh jar of Chili Crunch
when she comes to visit.

I like to serve this salmon with steamed white rice, and simply steamed
broccoli or Crunchy Cucumber Salad with Peanuts & Chili Flakes (page 161),
mixing any extra glaze with the veggies. And while I’ve written this recipe for
2 servings, it multiplies well and even works cut in half to serve one. — Lidey Heuck, author Cooking in Real Life: Delicious & Doable Recipes for Every Day

Serves 2

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Preheat the oven to 375°F and line a sheet pan with parchment paper.

Pat the salmon dry with a paper towel, sprinkle all over with salt, and place on
the prepared pan.

In a small bowl, combine the Chili Crunch and vinegar and whisk with a fork until
well combined. Add the honey and whisk again. Using a pastry brush or a small
spoon, spread the glaze all over the top and sides of the salmon.

Roast until the salmon is just cooked through and flakes easily at the edges,
12 to 14 minutes, depending on the thickness of the fillets. Spoon any glaze that
has collected on the pan back over the fish. Serve hot or warm.