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Panko Crusted Buffalo Salmon

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Panko Crusted Buffalo Salmon
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4
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The great taste of Buffalo sauce isn't just for chicken wings! Salmon goes zesty and crunchy at the same time with Buffalo-style hot sauce and panko bread crumbs!

Ingredients

1
lb salmon fillet, skin on
1/4
cup Frank's™ RedHot™ Buffalo Wings Sauce (from 5-oz bottle)
1/2
cup unseasoned crispy bread crumbs
Cooking spray

Directions

  • 1 Heat oven to 425°F. Line cookie sheet with foil.
  • 2 Place salmon fillet, skin side down, on cookie sheet. Brush with 2 tablespoons sauce. Sprinkle with bread crumbs, pressing to coat. Spray lightly with cooking spray.
  • 3 Bake 15 minutes or until crumbs are golden and fish is opaque. Cut salmon into 4 pieces (skin should slide off). Drizzle with extra Buffalo-style hot sauce, if desired.
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Tips  

Before cooking salmon fillets, run your fingers over the flesh to detect any little bones, and pull them out.

Serve this salmon with wild rice on the side. To make it "Buffalo-style," throw in a handful of sliced celery about 5 minutes before the rice is done for added crunch and color.

Not all Buffalo sauces are alike. If you're watching sodium, check labels. We used a Buffalo-style hot sauce from a 5-oz bottle, which is lower in sodium than products labeled as Buffalo wing sauce from larger bottles.

Nutrition Information 
No nutrition information available for this recipe
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