Hot and Tangy Buffalo Salmon
Published Nov. 2, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Suzanne
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!
Adam Z
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.
Linda
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.
K.O.
Very easy and delicious! It has several layers of flavors. Will definitely make this many times. My wife thinks I'm a rock star. Highly recommend.
Junia
This was absolutely heavenly! We used green jalapeño-based tabasco because the store was out of red and we thought it was perfect. Also melting the butter and brushing it on gave it a very nice glaze without having to use the whole three tablespoons of butter.
Cathy
Made this tonight and really enjoyed a twist on salmon. If you don’t like spicy food, by all means decrease the amount of hot sauce. The celery and blue cheese really tied it all together. One helpful tip: my salmon fillets were skin-on, so I relied on the internet to figure out the best way to remove the skin. There were quite a few references to putting the salmon on a sheet pan, skin side up, and pouring boiling water over the skin to loosen it up. I did this and it worked beautifully!
Bethany
You can leave out the garlic. I eat low FODMAP, so I just used the pepper sauce, maple syrup, and butter for this recipe. It was delicious and we're already making it again.
Susan
Used Frank’s Red Hot sauce instead. Just the right amount of spicy for our family. Sprinkled blue cheese over the top and a celery/fennel slaw. Will make again, when we want “something different” for our salmon.
Gale
You do know you can always just leave it out and let the heat take over. Maybe add some grated ginger to perk it up more.
lizzy
Everyone loved it, and I had to make more mid-week. I used Frank’s red hot for hot sauce, and I used a skin-on salmon filet and cooked it for about 3-5 minutes extra. Put celery and blue cheese on the side, which allowed for everyone to individually determine how much/little they wanted. Huge hit! Will definitely make again.
Stephanie
I came here to see where I went wrong and realized I forgot the butter! I topped it with some melted butter and all was remedied. Great recipe.
Toe Beans Are Not for Eating
I used a cubed boneless, skinless chicken breast (the dullest food on the planet but what I had on hand) and it was a fantastic weekday dinner.
Wendy
I can't say enough about this recipe. It's satisfied my family a couple times a month for a while now, and it's impressed company at a dinner party. It so versatile, easy to prepare, and most importantly, DELICIOUS. I honestly could have it every week. Sometimes we sub cucumber for celery, and sometimes add avocado and a squirt of sriracha mayo or Kewpie mayo.
Wendy
We've made this a near-weekly dinner! So much bang for the effort.
Rachael
I made this in a sauce pan instead of baked and made a little extra sauce to put over the rice !
Wayne
Has anyone made this with tofu instead of salmon?
Caroline
I made this mostly as is, except for doubling the amount of sauce because I had a bit more than 1.5 lbs salmon, and I figured having extra sauce for the rice wouldn't be a bad thing. I thought it was fun served with rice, celery, and cucumber salad. Made the sauce with AL sunshine cayenne sauce. Husband requested it made the same way, but with shrimp next time. I think we'll try that next!
Beth
I might roast some cauliflower in the same sauce to add a veggie component to this.
CRM
This is great and easy. But I can't believe the recipe name-checks Tabasco and not Frank's Red Hot which is *the* classic buffalo sauce.
Terry
We loved this in our spicy home! I used our fermented hot sauce (Ball recipe) and might consider adding a bit of smoke to the sauce. Easy peasy and deicious!
Nora
I served this over butter lettuce instead of rice. It was so delicious and easy! Will certainly make again.
Clare
This is great and very easy. No notes!
RLieboff
Nice flavor and easy prep/clean up. served over rice and sauteed asparagus. A winner! I totally forgot to add the butter (honestly, I probably would have drizzled olive oil....but forgot that too :) Came out just fine without either, but I do think the "fat" would deepen the flavor.
CB
It’s good! But the marinade is a little sweet for me. Next time will up the buffalo sauce and lower the maple syrup.
Toe Beans Are Not for Eating
I used a cubed boneless, skinless chicken breast (the dullest food on the planet but what I had on hand) and it was a fantastic weekday dinner.
lizzy
Everyone loved it, and I had to make more mid-week. I used Frank’s red hot for hot sauce, and I used a skin-on salmon filet and cooked it for about 3-5 minutes extra. Put celery and blue cheese on the side, which allowed for everyone to individually determine how much/little they wanted. Huge hit! Will definitely make again.
So Tasty
Loved this recipe. The only change I made was to leave the salmon whole since it had skin and I cooked it for 15 minutes. Used green Tabasco sauce and Cholula. Will definitely make it again.
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