The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
I try to incorporate fatty fish, like salmon, into our dinner plan at least once a week, though I find it’s easy to get in a rut with salmon recipes and seasonings. This buffalo-style salmon is a fun and unexpected way to switch things up. It’s also simple and fast, requiring only a handful of ingredients, making it ideal busy weeknights!
Heinen’s frozen Atlantic salmon is a convenient way to keep this healthy protein on-hand for quick meals any night of the week. While it’s best thawed overnight in the fridge, you can also use the cold water method to defrost it the same day. Keep the fillets sealed in their moisture-proof packaging (discard the outer packaging) and place them in a 13×9-inch baking pan in the sink. Fill the pan with cold water and keep the faucet running at a very small trickle into the pan. The fillets will be defrosted in 20-30 minutes.
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- 1 Tbsp. unsalted butter, melted
- 2 Tbsp. Frank’s RedHot buffalo wings hot sauce
- 1 tsp. packed brown sugar
- 2 lbs. Heinen’s frozen Atlantic salmon fillets, thawed
- Kosher salt and pepper
- Avocado oil or light olive oil (not extra virgin)
- ¼ cup Heinen’s blue cheese crumbles
- Preheat the oven to 425˚F.
- In a small bowl, whisk together the melted butter, hot sauce and brown sugar. Set aside.
- Season the salmon fillets to taste with salt and pepper.
- Heat a large, oven-safe pan (like a cast iron pan) over medium heat. Add enough avocado oil or olive oil to just coat the bottom. Once the oil is hot (it will shimmer), add the fillets skin-side-up to the pan and sear for 3 minutes without moving them.
- Carefully flip the fillets. Brush the tops with the buffalo sauce mixture, then carefully transfer the pan to the oven to roast for 6-7 minutes, or until cooked through.
- After roasting, top the salmon fillets with the crumbled blue cheese. If desired, return the pan to the oven and broil for 30 seconds to lightly melt the cheese. This step is optional.
- Wrap the pan handle with an oven mitt or kitchen towel. Allow the salmon to rest for a few minutes before serving.