If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Everyone that tastes this salmon tells me how it is the most delicous salmon they have ever eaten, and requests recipe. This recipe is adapted from a recipe that appeared in (the now extinct) Gourmet Magazine. It is always the star dish on the table regardless of the occasion. Make sure you use a Buffalo wing sauce that is not hot. I more than strongly recommend the Frank's Redhot brand. See picture. —Regine
Serves 6 to 8
- 3 tablespoons unsalted real butter
- 1/2 cup Frank's Redhot Buffalo Wings Sauce (don't worry, it is not hot at all; but make sure you get the regular Wing's sauce not the one that says "hot")
- 2 pounds salmon fillet (skinless and boneless)
- 1/4 teaspoon table salt
- 1/8 teaspoon black pepper
- 2 Garlic cloves, crushed
- 1/3 cup panko (Japanese bread crumbs)
- 1 tablespoon vegetable oil
- 1 tablespoon each of chopped fresh chives and dill
- Preheat oven to 425°F.
- Melt butter with Buffalo sauce, garlic, and salt in microwave or over medium heat. Put salmon in a greased/sprayed pan and spread half of the Buffalo sauce over the fish. Mix the panko with the vegetable oil, and sprinkle it over the salmon. You do not have to, but at this point you can choose to let it marinate a few hours or overnight in the fridge.
- Place salmon in middle rack, and bake for about 25 minutes or until it is cooked. Some may like to cook it for less but 25 minutes for me is perfect. Prior to serving, take the other half of the sauce and spread some over the fish and some around the fish. Then sprinkle the chives and dill.
- This recipe was entered in the contest for Your Best Recipe with Salmon
- This recipe was entered in the contest for Your Best Show-Stopping Holiday Main