Buffalo Salmon Recipe | Yummly

Buffalo Salmon

EPICURIOUS(9)
Sammy Resanovich: "Very easy & tastes great." Read More
5Ingredients
30Minutes
420Calories
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Ingredients

US|METRIC
  • 5 tablespoons unsalted butter
  • 1/4 cup hot sauce (such as Frank's Redhot)
  • 1/3 cup panko (Japanese bread crumbs)
  • 1 tablespoon vegetable oil
  • 2 pounds salmon fillet (with skin)
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    NutritionView More

    420Calories
    Sodium14% DV340mg
    Fat48% DV31g
    Protein59% DV30g
    Carbs0% DV0g
    Calories420Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat11g55%
    Trans Fat0g
    Cholesterol110mg37%
    Sodium340mg14%
    Potassium570mg16%
    Protein30g59%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate0g0%
    Dietary Fiber
    Sugars0g0%
    Vitamin A8%
    Vitamin C20%
    Calcium2%
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Sammy Resanovich 8 months ago
    Very easy & tastes great.
    YumChef a year ago
    I love buffalo sauce so this recipe was a delight
    Brandon Spence a year ago
    surprisingly great. the breadcrumbs added an extra touch and the sauce was phenomenal went with franks for the hot sauce
    Ysabella M. a year ago
    Amazing! Added garlic with the melted butter before adding franks red hot, and used garlic herb panko breadcrumbs!
    Steve a year ago
    Family enjoyed, fish was moist
    Brittany C. a year ago
    It was delicious! As another reviewer recommended, I put a little bleu cheese on top. Paired with roasted zucchini and rice.
    Janet Gyuro Gregg 3 years ago
    I loved this salmon! I added a bit of blue cheese crumble on top about 2 minutes before it was done. I can’t wait to make it again.
    Sean Jaixen 3 years ago
    made this and just used franks buffalo sauce and left out the butter...super delish
    Connie T. 3 years ago
    I love this salmon! It's a great twist on buffalo chicken! Super easy! I did not modify it at all. It's my go to salmon recipe.

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