Salmon slathered in honey buffalo sauce, then baked in foil to flaky perfection. Easy, foolproof and healthy, Buffalo salmon will be a hit with wing lovers!
Prep Time: 12mins
Cook Time: 23mins
Total Time: 35mins
2pound(or similar) side of salmon - (skin off or on; I prefer skin on), wild caught if possible
3tablespoonsclassic hot sauce - such as Frank’s RedHot (you also could use Buffalo wing flavored sauce)
2tablespoonsunsalted butter - do not use oil, as it will separate in the sauce
Pinchcayenne pepper - optional for extra heat
1/3cupcrumbled blue cheese or feta cheese - optional for serving
Chopped fresh chives - cilantro, or parsley, optional for serving
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.
Lightly coat the foil with baking spay. Place the salmon on top. Sprinkle with the kosher salt.
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.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick), check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Brush the remaining sauce over the top. Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn’t overcook.
Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it’s good to go. The salmon should register 145 degrees F on an instant read thermometer.
Sprinkle the salmon with cheese and chives. To serve, cut the salmon into portions. Season with additional salt to taste. Enjoy!
This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated.
TO STORE: Store leftover salmon in an airtight storage container in the refrigerator for 1 to 2 days.
TO REHEAT: Rewarm individual portions in a skillet on the stove over low heat. You can also reheat this dish in the microwave on low power. Let the salmon come to room temperature before reheating.
TO FREEZE: Remove any skin, and freeze the salmon an airtight freezer-safe storage container for up to two months. Let it thaw in the refrigerator overnight before reheating. The leftovers will work great in any recipes that call for canned salmon. You can also toss it into a pasta, rice, or make this easy Salmon Patty Recipe.