Hot and Tangy Buffalo Salmon
Published Nov. 2, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds skinless salmon fillets (preferably wild), cut into 1 ½-inch pieces
- 6tablespoons cayenne pepper sauce, such as Tabasco
- 3tablespoons maple syrup
- 3large garlic cloves, crushed and chopped
- Coarse kosher salt and freshly ground black pepper
- 3tablespoons unsalted butter
- Thinly sliced celery stalks, celery leaves and crumbled blue cheese, for serving
- Cooked white rice, for serving
Nutritional analysis per serving (4 servings)
555 calories; 34 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 38 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
In a ceramic or metal baking dish, toss together the salmon, hot sauce, maple syrup, garlic, ¾ teaspoon salt and three grinds of pepper. Let sit at room temperature to marinate for 10 minutes, or in the refrigerator for up to 30 minutes.
- Step 3
Dot with the butter, then bake the salmon until opaque but still pink in the center, 8 to 12 minutes. Top with the celery and blue cheese. Serve immediately, with a side of rice.
Private Notes
Comments
This looks similar to a recipe I based off pre-prepped salmon filets I bought at Whole Foods, substituting Sriracha sauce and honey for cayenne and maple syrup. And, yes, lots of garlic! I use olive oil instead of butter for the fat, but either could be used. I wrap in foil before baking so it doesn’t dry out. It tastes great hot from the oven or cold the next day on top of a salad. I’ll try this recipe as well!
Super easy and turned out fantastic. Did only 3 tbsp Tabasco for the less spice-friendly folks in our house and everyone loved it! Perfect amount of heat balanced with the blue cheese.
This was delicious and easy, and different than any salmon dish I’ve tried. Made the kitchen smell amazing. I spooned the sauce over the rice-yummy! I used whatever Mexican hot sauce that was in my fridge, not Tabasco, and it worked well. This is very spicy, which I like. Served with a green salad. It was a perfect shake up to my salmon routine.
It was delicious. It made…a ton of sauce, though. Which, I wasn’t sad about, just mixed it into some rice. Seems like that’s not what was intended, though, so I’m guessing I did something wrong.
I tried this, might as well have just put tabasco on my salmon. You can't taste the maple syrup at all, it is just TABASCO TABASCO TABASCO. It's not bad, but a little too spicy and not enough sweet for me. I might try it again and adjust the ratio a bit, but as is, this recipe is not for me.
Have made this countless times, using either salmon or chicken thigh meat. Instead of serving it over rice, we often put the chicken on a bed of romaine, top with chicken, celery and carrots and a decadent blue cheese dressing.