Buffalo Salmon Recipes
PANKO CRUSTED BUFFALO SALMON
The great taste of Buffalo sauce isn't just for chicken wings! Salmon goes zesty and crunchy at the same time with Buffalo-style hot sauce and panko bread crumbs!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Line cookie sheet with foil.
- Place salmon fillet, skin side down, on cookie sheet. Brush with 2 tablespoons sauce. Sprinkle with bread crumbs, pressing to coat. Spray lightly with cooking spray.
- Bake 15 minutes or until crumbs are golden and fish is opaque. Cut salmon into 4 pieces (skin should slide off). Drizzle with extra Buffalo-style hot sauce, if desired.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
BUFFALO-STYLE SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small microwave-safe bowl; microwave until the butter melts, about 30 seconds. Whisk to combine. Preheat a grill or grill pan to medium. Whisk the blue cheese, yogurt, lemon juice, 1 tablespoon water, 2 teaspoons of the prepared sauce and 1/4 teaspoon salt in a large bowl. Add the arugula, celery and carrots and set aside (do not toss). Brush the grill with vegetable oil. Season the salmon with salt. Grill, brushing occasionally with the sauce, until marked and just cooked through, about 4 minutes per side. Toss the salad and add salt and pepper to taste. Serve with the salmon and the remaining sauce.
Nutrition Facts : Calories 410, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 100 milligrams, Sodium 420 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams
BUFFALO SALMON
Make and share this Buffalo Salmon recipe from Food.com.
Provided by Renegade Chef
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Melt butter with hot sauce and 1/4 tsp each of salt and pepper over medium heat. Set 1/4 cup of the sauce aside.
- Toss panko with oil in a bowl.
- Put salmon, skin side down, in a lightly-oiled shallow baking pan.
- Sprinkle with 1/4 tsp each salt and pepper, then brush with remaining sauce.
- Sprinkle panko mixture evenly over top of fish.
- Bake until panko is golden and fish is cooked through, about 16 - 22 minutes.
- Serve reserved sauce on the side.
Nutrition Facts : Calories 305.9, Fat 17.4, SaturatedFat 7.3, Cholesterol 104.3, Sodium 589, Carbohydrate 4.6, Fiber 0.3, Sugar 0.5, Protein 31.2
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- Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top of the foil sheet.
- In a small, microwave-safe bowl, place the hot sauce, butter, honey, garlic powder, and cayenne. Microwave, just until the butter melts (start with 30 seconds and go from there—I recommend covering the bowl, as the sauce is prone to splattering). Alternatively, you can heat the ingredients in a small saucepan over medium heat. Stir until smooth and combined. Brush about two-thirds of the sauce liberally over the salmon, reserving the remaining sauce.
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