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
6 to 8
unsalted real butter
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")
salmon fillet (skinless and boneless)
Garlic cloves, crushed
panko (Japanese bread crumbs)
each of chopped fresh chives and dill
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.