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One pan is the only vessel you need for this savory, spicy, and sweet salmon supper. Crafted by Kathy of @lick.the.plate. Head to Kathy's page for more recipes.

Cook time: 20 min Prep time: 10 min Serving size: 2 servings
  • 2 soft Fuyu persimmons. Fuyus are enjoyed firm but for this dish, choose softer ones. One thinly sliced crosswise, the other chopped

  • 1 lb sustainably caught salmon

  • 1 lb green beans

  • kosher salt

  • olive oil

  • 2 tbsp Sichuan Chili Crisp

  • toasted hazelnuts, chopped

  • pinch of cinnamon


Preheat oven 450°. Spread washed & dried green beans in a cast iron skillet. Drizzle with olive oil and salt. Blast in oven for 15-20 min. Remove beans to a plate.

Reduce oven to 350°. Lay salmon on parchment paper cut to the size of the pan. Massage Chili Crisp onto the salmon. Lift the paper with salmon, place in the cast iron pan. Surround the salmon with reserved beans, overlap sliced persimmons on top of the salmon, add chopped persimmons.

Sprinkle salmon with cinnamon and top with hazelnuts. Drizzle with olive oil.

Bake for about 10 minutes, depending on the size of your salmon.