2000s Recipes + Menus
Buffalo Salmon
Serves6
- Active time:10 min
- Start to finish:30 min
May 2008
Buffalo sauce’s relationship with chicken wings is so strong that a spicy dalliance with salmon certainly isn’t going to end things forever. Then again, this fiery fish works so well that we’re thinking it might just open up a whole new world for the condiment. View more of our favorite recipes from this issue.
- 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
- 1 (2-lb) piece salmon fillet with skin
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Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
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Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce.
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Toss panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve reserved sauce on the side.
- Keywords
- ian knauer,
- seafood,
- quick kitchen
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