Buffalo Salmon Recipes

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.

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.

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.