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Arrange a rack in the lower third of the oven. Line a rimmed baking sheet with aluminum foil, place on the rack, and heat the oven to 500°F.
Stir ¼ cup mayonnaise and 2 tablespoons chili crisp together in a small bowl.
Pat 4 (6-ounce) salmon fillets dry with paper towels. Divide the mayonnaise mixture between fillets and spread into an even layer on the top and sides.
Place the salmon skin-side down on the hot baking sheet. Return to the oven and reduce the temperature to 275°F. Bake until the salmon is opaque and flakes easily with a fork, 9 to 13 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Serve with lemon wedges if desired.