Hot and Tangy Buffalo Salmon

Published Nov. 2, 2023

Prep & Cook Time

• Total Time: 30 minutes

• Prep Time: 10 minutes (plus marination)

• Cook Time: 20 minutes

Introduction

A bold twist on classic salmon, this Buffalo-style dish marries spicy tang with sweet maple syrup, creating a sauce that clings to tender fish. Served with creamy blue cheese, crisp celery, and a bed of rice, it’s a quick, crowd-pleasing weeknight staple with endless flavor variations.

Ingredients

For the Salmon & Sauce

• 1½ pounds skinless salmon fillets (preferably wild-caught for texture; cut into 1.5-inch cubes)

• 6 tablespoons hot sauce (e.g., Tabasco, Sriracha, or Frank’s RedHot; adjust heat to taste)

• 3 tablespoons pure maple syrup (adds depth and subtle sweetness)

• 3 large garlic cloves, crushed and minced

• ¾ teaspoon kosher salt

• 3 grinds freshly ground black pepper

• 3 tablespoons unsalted butter, cold and cubed

For Serving

• Thinly sliced celery stalks (for crunch)

• Fresh celery leaves (optional, for herbaceous aroma)

• Crumbled blue cheese (e.g., Roquefort or Gorgonzola)

• Cooked white rice (to soak up the sauce)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat the oven to 425°F (220°C) and position a rack in the upper-middle slot. This high temperature ensures a quick sear on the exterior while keeping the salmon flesh tender.

Step 2: Marinate the Salmon

In a large ceramic or metal baking dish (avoid glass to prevent uneven heat), combine the cubed salmon, hot sauce, maple syrup, garlic, salt, and pepper. Gently toss to coat each piece, ensuring all surfaces are lightly covered.

Pro Tip: For quicker flavor infusion, marinate at room temperature for 10 minutes. For meal prep, refrigerate for up to 30 minutes (but avoid longer, as salt can draw moisture).

Step 3: Dot with Butter & Bake

Distribute the cold, cubed butter evenly over the marinated salmon. The butter melts during baking, creating a glossy, savory sauce.

Place the dish on the preheated rack and bake for 8–12 minutes. Cooking time depends on salmon cube size: smaller pieces take 8 minutes, larger 10–12.

Doneness Check: The salmon is ready when the exterior is opaque and the center retains a slight pink hue. Insert a fork—flesh should flake easily with minimal resistance.

Step 4: Rest & Serve

Remove the dish from the oven and let the salmon rest for 2 minutes (juices redistribute for moisture). Top with celery, celery leaves, and blue cheese. Serve immediately with a mound of cooked rice, letting guests spoon the rich sauce over the rice for maximum flavor absorption.

Culinary Tips

• Adjust Heat: Reduce hot sauce to 3 tablespoons for milder palates; add 2 more tablespoons for extra spice.

• Alternative Fat: Swap butter for 2 tablespoons olive oil for a lighter version.

• Sauce Management: Leftover sauce makes a killer dip for veggies or toss with pasta.

• Texture Variation: Broil for 1–2 minutes post-baking for a crisp exterior (watch carefully to avoid burning).

Reader Reviews

• “Substituted Sriracha and honey for maple syrup—delicious! Wrapped in foil to prevent drying; great hot or cold on salad.”

• “3 tbsp Tabasco for less spice; balanced heat and blue cheese. Everyone loved it!”

• “Used Mexican hot sauce instead of Tabasco—worked! Served with a green salad for a perfect shake-up.”

• “Frank’s buffalo sauce + blue cheese/ rice felt off for me, but the sauce was addictive on its own.”

• “Too much Tabasco—maple syrup was overpowered! Will adjust ratios next time.”

Enjoy this vibrant, versatile dish—perfect for busy nights or sharing with friends!