Buffalo Salmon

Name: Buffalo Salmon
Yield: 4 servings
Ingredients: 1 5 tablespoons unsalted butter; 1 "1/4 cup hot sauce such as Franks Redhot", 1/3 cup panko (Japanese bread crumbs); 1 1 tablespoon vegetable oil; 1 1 (2-pound) piece salmon fillet with skin

From the kitchen of Carly

Crispy panko crust spiked with buffalo heat meets buttery, flaky salmon. The sauce stays on the side so you control the burn. Weeknight dinner that tastes like you actually tried, ready in under half an hour.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 tablespoons unsalted butter
1"1/4 cup hot sauce such as Franks Redhot", 1/3 cup panko (Japanese bread crumbs)
11 tablespoon vegetable oil
11 (2-pound) piece salmon fillet with skin

Instructions

Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce.
Toss panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve reserved sauce on the side.