Buffalo-Glazed Salmon With Blue Cheese Kale Salad

September 25, 2018

Test Kitchen-Approved

Author Notes: Here I've pared down my favorite meal—Buffalo-style anything with blue cheese whatever—to a single-serving supper for one. Salmon fillet and gorgeous hunk of Gorgonzola aside, it's likely you’ll already have all these ingredients on hand, and dinner will be ready in 20 minutes tops.Eric Kim

Food52 Review: Featured in: This 20-Minute Buffalo-Glazed Salmon Makes Me Feel Like Superman.The Editors

Serves: 1
Prep time: 10 min
Cook time: 10 min


Buffalo-glazed salmon

  • 1 center-cut salmon fillet (about 5 ounces)
  • 1 tablespoon your favorite hot sauce, such as Tabasco
  • 1 tablespoon mayonnaise
  • 1 teaspoon sugar
  • Freshly cracked black pepper, lots of it

Blue cheese kale salad

  • 1 ounce blue cheese, at room temperature
  • 1 tablespoon mayonnaise
  • 1 teaspoon malt vinegar
  • 3 tablespoons olive oil
  • 1 pinch celery seed, optional
  • Salt and freshly cracked black pepper, to taste
  • 1 bunch Tuscan kale (also known as lacinato or dinosaur), cut into bite-size pieces
In This Recipe


  1. For the salmon, whisk together the hot sauce, mayonnaise, sugar, and black pepper and marinate the fillet in this for 10 minutes or so.
  2. Heat a nonstick pan and fry the salmon (no oil required, as the mayo will melt into its oily base) for 4 minutes on its first side, then another 2 to 3 minutes on its second side. (Though, it’s important to cook your fillet based on its thickness rather than on its weight, which is to say: the thicker the fillet, the longer the cooking time.) Raising the heat to high, add any leftover marinade and let it bubble up into a sticky glaze.
  3. Meanwhile, for the salad, whisk together the blue cheese, mayo, vinegar, olive oil, celery seed, salt, and pepper until amalgamated into a dressing. Massage this dressing into the kale. Crack some more black pepper overtop for good measure and enjoy with the salmon.

More Great Recipes:
Salad|American|Celery|Kale|Salmon|Vinegar|Mayonnaise|Blue Cheese|Fry|Dinner

Reviews (9) Questions (1)

9 Reviews

Stephanie February 13, 2019
I didn't have any hot sauce so I used gochujang instead and skipped the sugar. Is that cheating? I don't know but it came out great!! Also, I put it onto of some quick stir fried sesame ginger rice. AWESOME. Thanks, Eric.
Author Comment
Eric K. February 13, 2019
Sounds incredible! Gochujang has sugar, so that's a great substitute. Now I want to try it.
Molly January 7, 2019
I would make again without the sugar in the fish marinade. It definitely overpowered the hot sauce and still tasted sweet after it was cooked. We used shaved brussel sprouts instead of kale.
Julia October 7, 2018
Followed recipe. Delicious and way too easy. Love adapting the classic flavors of buffalo wings and blue cheese to two of my favorites: salmon and kale!
Author Comment
Eric K. October 7, 2018
Thank you so much for reporting back, Julia. I love this meal; glad it worked for you, too.
Rosalind P. September 30, 2018
one person revolt here: I will not massage any leaf, ever again. Tossing with my hands, ok. But i don't consider massaging a tough green a good use of my time. I will eat kale in other ways; and I will use Swiss chard to substitute for raw kale. As for everything else, it was as promoted: fast, easy and delicious!
Author Comment
Eric K. October 7, 2018
Swiss chard sounds like a great substitute.
Safinaz Y. September 27, 2018
This recipe was too good to be true on the account of how easy it was to make. I was skeptical (and I'm sorry, but I've been burned way too many times - figuratively and literally). But some things are that great and simple and unbelievably so. Thank you Eric!
Author Comment
Eric K. September 27, 2018
Thank you for making it!