Monday, August 19, 2013

Crispy Buffalo Salmon

You may be familiar with my strong relationship with buffalo sauce. If I can put it on something that it may realistically pair with, I will do it. When I found this recipe for buffalo style salmon, I was both intrigued and a little scared. This dish was surprisingly delicious, and not just because I'm obsessed with buffalo sauce. Boyfriend loved it, too!

(Adapted from Ian Knauer)


  • 5 tablespoons unsalted butter
  • 1/4 cup hot sauce such as Frank's Redhot
  • 1/3 cup panko (Japanese bread crumbs)
  • 1 tablespoon vegetable oil
  • 2 salmon filets (6-7 oz each)


  1. Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
  2. Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce.
  3. Toss panko with oil in a bowl. 
  4. Put salmon in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. 
  5. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. 
  6. Serve reserved sauce on the side.

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